Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10(6) CFU/g...

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Detalles Bibliográficos
Autores principales: Kaur Sidhu, Manwinder, Lyu, Fengzhi, Sharkie, Thomas Patrick, Ajlouni, Said, Ranadheera, Chaminda Senaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555988/
https://www.ncbi.nlm.nih.gov/pubmed/32825206
http://dx.doi.org/10.3390/foods9091144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555988/
https://www.ncbi.nlm.nih.gov/pubmed/32825206
http://dx.doi.org/10.3390/foods9091144

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