Yogurt: A spoonful of wellness for every body

• 발행기관: 한국축산식품학회
• 저자명: Ambreen Talib Abdul Samad Rabbya Rayan Shah Tehreem Rana Md. Jakir Hossain Swati Kumari So-Hee Kim Ayesha Muazzam Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food and Life』제2024권 제3호, 89~100쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.30

국문 초록

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits. Yogurt is produced by starter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the two main types of yogurts. It can also be available in flavored form with food additives (Moringa leaf powder, grape seeds, date palm, essential oils, and honey) that increase its functionality and nutraceutical characteristics. It is a bio-available source of essential amino acids, vitamins (D, B6, and B12), riboflavin, and calcium. Additionally, yogurt prevents gastrointestinal diseases (Crohn’s disease, ulcerative colitis), inflammatory bowel disease, type-2 diabetes, osteoporosis, obesity, and high blood pressure. Due to its various health benefits, consumer demand for yogurt has been raised, resulting in the fastest-growing dairy sector in the world market. Adding herbs and their additives like oils could improve nutraceutical properties, food safety, and biopreservation and benefit consumers' health. This review article scrutinizes the presence of beneficial strains in yogurt and other dairy products. This review also discusses the different types of yogurts, the manufacturing process of yogurt, health benefits including nutraceutical and rheological characteristics, and natural additives that increase the quality of yogurt, and highlights recent advancements in this regard.

목차

Introduction

Classification of Yogurt

Attributes of Yogurt

The Health Advantages of Yogurt

Current Developments

Conclusion

References

키워드

yogurt probiotic viability health benefits recent advancements