Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt

• Published in: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food science and technology Vol. 72; no. 1; pp. 141 - 142
• Main Authors: Pop, Carmen, Vlaic, Romina, Fărcaş, Anca, Salanţă, Liana, Ghicăşan, Delia, Semeniuc, Cristina, Rotar, Ancuţa M.
• Format: Journal Article
• Language: English
• Published: AcademicPres 21.05.2015
• Subjects: yogurt, lactic acid bacteria, chia seeds, bee pollen, cranberries
• DOI: 10.15835/buasvmcn-fst:11090
• ISSN: 2344-2344

Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 1,4 % chia seeds and 7,6% cranberries significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of (106–107 cfu/g) probiotic bacteria at the end of 21-day shelf life.