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Abstract
The interest in the uptake of fruits and vegetables as a good source of vitamins, minerals, antioxidants and phytochemicals increased enormously during the last few years. Probiotic as friendly microorganisms can prevent cancerous tumors, inactivate viruses, produce natural antibodies and vitamins, reduce cholesterol …etc.these informations are perceived by consumers and desired for their health benefits.
Since yoghurt is considered as a probiotic carrier beside the possibility of using fruits or vegetables in its manufacturing, the production of probiotic flavoured yoghurt has been attempted increasingly.
The aim of this study was to utilize some vegetables in developing flavoured yoghurts of high acceptability and health benefits. In addition, a survey study was carried out to evaluate the different properties of marketed flavoured yoghurts in Egypt which produced by four native firms.
The obtained results indicated that all yoghurt produced and marketed had higher acceptability during the 14 days of storage at 5°C. Few counts of Moulds and Yeasts, sporeformers and psychrotrophic bacteria were observed in some products of these firms. But it was coliform and salmonella-free products. Chemical and rheological properties of the marketed flavoured yoghurts revealed differences according to the firm and fat content of the yoghurts.