Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber
<p>Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was the obtaining of probiotic yogurt in w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2015-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11556 |
| _version_ | 1818144570829963264 |
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| author | Mirela Jimborean Dorin Ţibulcă Ancuţa M. Rotar Carmen Pop Sonia Socaci |
| author_facet | Mirela Jimborean Dorin Ţibulcă Ancuţa M. Rotar Carmen Pop Sonia Socaci |
| author_sort | Mirela Jimborean |
| collection | DOAJ |
| description | <p>Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was the obtaining of probiotic yogurt in which inulin is added. The control consists in an organoleptic examination, a physicochemical examination and monitoring of the evolution of bifidobacteria. The results obtained showed a progressive evolution by adding inulin. The highest difference was recorded for yogurt type 3 with an addition of 3% inulin, the number of bifidobacteria increased with 1.04x10<sup>9</sup> cfu/g in only 7 days, reaching 1.30 x 10<sup>9</sup> cfu/g.</p> |
| first_indexed | 2024-12-11T11:49:40Z |
| format | Article |
| id | doaj.art-70c84a7f7a9c473eacd88253d30ce5ea |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-11T11:49:40Z |
| publishDate | 2015-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-70c84a7f7a9c473eacd88253d30ce5ea2022-12-22T01:08:23ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002015-11-0172228528610.15835/buasvmcn-fst:115569438Studies on Functional Yogurt with Added Inulin as Prebiotic FiberMirela Jimborean0Dorin Ţibulcă1Ancuţa M. Rotar2Carmen Pop3Sonia Socaci4University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, Cluj-Napoca<p>Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was the obtaining of probiotic yogurt in which inulin is added. The control consists in an organoleptic examination, a physicochemical examination and monitoring of the evolution of bifidobacteria. The results obtained showed a progressive evolution by adding inulin. The highest difference was recorded for yogurt type 3 with an addition of 3% inulin, the number of bifidobacteria increased with 1.04x10<sup>9</sup> cfu/g in only 7 days, reaching 1.30 x 10<sup>9</sup> cfu/g.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/11556yogurt, probiotic, Bifidobacterium bifidus, inulin, functional product |
| spellingShingle | Mirela Jimborean Dorin Ţibulcă Ancuţa M. Rotar Carmen Pop Sonia Socaci Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology yogurt, probiotic, Bifidobacterium bifidus, inulin, functional product |
| title | Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber |
| title_full | Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber |
| title_fullStr | Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber |
| title_full_unstemmed | Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber |
| title_short | Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber |
| title_sort | studies on functional yogurt with added inulin as prebiotic fiber |
| topic | yogurt, probiotic, Bifidobacterium bifidus, inulin, functional product |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/11556 |
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