Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 48, Issue -, Pages 387-399Publisher
ELSEVIER
DOI: 10.1016/j.jff.2018.07.039
Keywords
Yogurt; Functional food; Probiotic; Prebiotic; Synbiotic; Phytochemical
Categories
Funding
- Universiti Putra Malaysia [9559400]
Ask authors/readers for more resources
The new concept of functional foods has led to the varieties in the production of foods that deliver not only basic nutrition, but can also warrant good health and longevity. Yogurt has become one of the prevalent choices and considered as a healthy food since it provides excellent sources of essential nutrients. As the popularity of yogurt continues to grow, manufacturers and scientists continuously investigate the value adding ingredients such as probiotics, prebiotics and different kinds of plant extracts to produce functional yogurt comprising extra beneficial properties than the conventional yogurt. This review summarises the current knowledge on functional yogurt, applications and roles of probiotic, prebiotic and synbiotic in yogurt as well as the effects of phytochemicals added in innovative yogurt products. Their important properties were focused based on significance influences on quality and sensory attributes of yogurt products and associated health aspects.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available