Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical,...

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Veröffentlicht in:	Journal of food science and technology 2019-12, Vol.56 (12), p.5474-5483
Hauptverfasser:	Demirci, Talha, Öztürk Negiş, Hale İnci, Oraç, Aysun, Konak Göktepe, Çiğdem, Sözeri Atik, Didem, Aktaş, Kübra, Demirci, Sümeyye, Sert, Durmuş, Akın, Nihat
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Firmness Food additives Food Science Grain Lactobacilli Lactobacillus acidophilus Nutrition Original Original Article Phenolic compounds Phenols Probiotics Statistics Survival Syneresis Viability Viscosity Wheat Yogurt
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