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

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  • Additional Information
    • Source:
      Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
    • Publication Information:
      Original Publication: Basel, Switzerland : MDPI AG, [2012]-
    • Abstract:
      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) in all yogurt types. Although there was no significant ( p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.
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    • Contributed Indexing:
      Keywords: chickpea flour; dairy; lactic acid bacteria; probiotics; yogurt
    • Publication Date:
      Date Created: 20200823 Latest Revision: 20201020
    • Publication Date:
      20210210
    • Accession Number:
      PMC7555988
    • Accession Number:
      10.3390/foods9091144
    • Accession Number:
      32825206