Optimizing Probiotic Low‐Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality
Khalid A Alsaleem, Mahmoud E A Hamouda · 2024
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Description
Khalid Alsaleem and Mahmoud Hamouda stir defatted rice bran into probiotic low fat yogurt and measure what improves and what suffers, in this 2024 study. The bran, a milling byproduct, carries fiber, protein building blocks, vitamins, and protective compounds. Four doses, from half a percent to two percent, were tested over twenty-one days of cold storage.
Probiotic counts rose with the bran, holding up better through storage, especially at one and one and a half percent. Nutrition improved across the board, and the yogurt grew firmer and thicker while weeping less liquid. Color paid a price: higher doses darkened the yogurt and lowered taste scores, with two percent clearly too much. The authors settle on up to one and a half percent as the sweet spot for a functional yogurt people will still enjoy.
Catalog record
| CREATOR | Khalid A Alsaleem, Mahmoud E A Hamouda |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 47 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |