Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic <i>Lactobacillus reuteri</i> DPC16

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic <i>Lactobacillus reuteri</i> DPC16

Consumer acceptance of synbiotics, which are synergistic combinations of probiotics and their prebiotic substrates, continues to expand in the functional food category. This research aimed at evaluating the effect of antibacterial manuka honey on the probiotic growth and sensory characteristics of p...

Full description

Bibliographic Details
Main Authors: Anand Mohan, Joshua Hadi, Noemi Gutierrez-Maddox, Yu Li, Ivanhoe K. H. Leung, Yihuai Gao, Quan Shu, Siew-Young Quek
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
consumer acceptance
probiotic
prebiotic
manuka honey
yogurt
physico-chemical
<sup>1</sup>h-<sup>13</sup>c hsqc nmr
fermentation metabolites
Online Access:https://www.mdpi.com/2304-8158/9/1/106

Internet

https://www.mdpi.com/2304-8158/9/1/106

Similar Items