| Autor: |
Adil, Shaikh, Jana, A. H., Mehta, B. M., Chandgude, P. B. |
| Předmět: |
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| Zdroj: |
Agricultural Reviews; Dec2022, Vol. 43 Issue 4, p436-442, 7p |
| Abstrakt: |
Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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