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Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes
Author(s) -
Ozcan Tulay,
Ozdemir Tugce,
Avci Halil Riza
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12741
Subject(s) - food science , lactobacillus casei , syneresis , chemistry , steviol , sugar , fermentation , probiotic , citric acid , glycoside , sweetness , biology , bacteria , stevioside , medicine , alternative medicine , organic chemistry , pathology , genetics
The development of nutritionally modified and reduced sugar food products has been a global trend in recent years. The enrichment of yoghurt with probiotics, fibre prebiotics, natural colourant and sugar substitutes not only enhances its functional ingredients but also improve the structural properties. In this study, probiotic gel fermentation and technofunctional characteristics of reduced sugar yoghurt with red beetroot bioactive compounds and steviol glycosides from Stevia rebaudiana extracts as natural source of noncaloric sweeteners were investigated.