Subject Areas : food biotechnology
Marjan Nouri 1 , Mona Esfand Abadi 2
1 -
2 -
Keywords:
Abstract :
References:
Akbari, M., Eskandari, M. H., Niakosari, M., & Bedeltavana, A. (2016). The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. International Dairy Journal, 57, 52-55. [DOI:10.1016/j.idairyj.2016.02.040].
Albay Z, Çelebi M, Şimşek B. (2025). Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt. Foods and Raw Materials, 13(2), 320-329. [DOI:10.21603/2308-4057-2025-2-641].
AOAC. (2020). Association of official analytical chemists, In: Official methods of analysis. 19th ed. Arlington VA.USA.
Aslam, H. K. W., Saeed, M., Shakeel, A., Pasha, İ., Shabbir, M. A., & Raza, M. S. (2015). Extraction of Inulin from Cichorium intybus and its application as fat replacer in yoghurt. Journal of Applied Biological Sciences, 9(3), 86-94. [DOI:10.1016/j.aoas.2020.02.002].
Arabshahi-Delouee, S., Rahati Ghochani, S., & Mohammadi, A. (2020). Effect of flaxseed (Linum usitatissimum) mucilage on physicochemical and sensorial properties of semi-fat set yoghurt. Journal of Food Biosciences and Technology, 10(2), 91-100. [DOI:10.32598/IJVM.17.3.1005249].
Brishti, M. R., Venkatraman, G., Baba, A. S. B. H., Yajit, N. L. M., & Karsani, S. A. (2025). Natural bioactive compounds enriched functional yogurt: impact on the probiotic bacteria and its potential health benefits. Probiotics and Antimicrobial Proteins, 1-18. [DOI:10.1007/s12602-025-10461-1].
Costa, M. P., Rosario, A. I. L., Silva, V. L., Vieira, C. P., & Conte-Junior, C. A. (2022). Rheological, physical and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacer. Food Science of Animal Resources, 42(2), 210-224. [DOI:10.5851/kosfa.2021.e64].
Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., & Vernon-Carter, E. J. (2015). Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT-Food Science and Technology, 62(1), 438-444. [DOI:10.1016/j.lwt.2014.06.042].
Dias, S. S., De Souza Vergílio, D., Pereira, A. M., Klososki, S. J., Marcolino, V. A., Da Cruz, R. M. S., & Pimentel, T. C. (2021). Probiotic Greek yogurt: Effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. Journal of Dairy Research, 88(1), 98-104. [DOI:10.1017/S0022029921000121].
El-Sayed, S. M., & El-Sayed, H. S. (2020). Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients. Annals of Agricultural Sciences, 65(1), 13-20. [DOI:10.1016/j.aoas.2020.05.002].
ISIRI. (2022). Yoghurt, Specifications and test methods. Iran National Standards Organization, sixth Revision, No. 695.
Jaman, S., Islam, M. Z., Sojib, M. S. I., Hasan, M. S., Khandakar, M. M. H., Bari, M. S., & Harun-ur-Rashid, M. (2022). Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt. Journal of Advanced Veterinary and Animal Research, 9(4), 694-701. [DOI:10.5455/javar.2022.i638].
Kalkan, S., Incekara, K., Otağ, M. R., & Unal Turhan, E. (2025). The influence of hazelnut milk fortification on quality attributes of probiotic yogurt. Food Science & Nutrition, 13(5), 70235. [DOI:10.1002/fsn3.70235].
Kamarinou, C. S., Papadopoulou, O. S., Doulgeraki, A. I., Tassou, C. C., Galanis, A., & Chorianopoulos, N. G., et al. (2022). Mapping the key technological and functional characteristics of indigenous lactic acid bacteria isolated from Greek traditional dairy products. Microorganisms, 10(2), 246-250. [DOI:10.3390/microorganisms10020246].
Kamel, D. G., Hammam, A. R., Alsaleem, K. A., & Osman, D. M. (2021). Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Science & Nutrition, 9(3), 1743-1749. [DOI:10.1002/fsn3.2154].
Kim, M. J., Song, M. H., Ji, Y. S., Park, J. W., Shin, Y. K., Kim, S. C., & Jeong, S. Y. (2025). Cell free supernatants of Bifidobacterium adolescentis and Bifidobacterium longum suppress the tumor growth in colorectal cancer organoid model. Scientific Reports, 15(1), 935-955. [DOI:10.1038/s41598-024-83048-5].
Kumar, A., & Kumar, D. (2016). Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. Journal of Food Science and Technology, 53, 667-675. [DOI:10.1007/s13197-015-1997-7].
Li, R., Ding, Q., & Zhao, X. H. (2019). Impact of milk fortification on the microbiological and physicochemical properties of set-type skimmed yoghurt using three commercial soluble prebiotics. Foods, 8(6), 181-192. [DOI:10.3390/foods8060181].
Le Ba, T., Dam, M. S., Nguyen, L. L. P., Baranyai, L., & Kaszab, T. (2025). A Review of processing techniques and rheological properties of yogurts. Journal of Texture Studies, 56(1), 70006. [DOI:10.1111/jtxs.70006].
Okur, H. H., Yıldırım, H. K., Yousefvand, A., & Saris, P. E. (2025). Production of fermented soy and soy/cow milk products with probiotic Lacticaseibacillus rhamnosus GG strain. Food and Bioprocess Technology, 18(6), 5736-5748. [DOI:10.1007/s11947-025-03804-x].
Olson, D. W., & Aryana, K. J. (2022). Probiotic incorporation into yogurt and various novel yogurt-based products. Applied Sciences, 12(24), 12607-12647. [DOI:10.3390/app122412607]
Nouri, M. (2023). The correlation of plant species and geographical regions on biological component and antioxidant potential of different honey. Journal of Food Biosciences and Technology, 13(1), 61-74. [DOI:10.30495/JFBT.2022.66873.10288]
Pascariu, O. E., Estevinho, L. M., Seixas, N. L., Dopcea, I., Boiu-Sicuia, O. A., Geicu-Cristea, M., & Israel-Roming, F. (2025). Antioxidant properties and microbiological stability of yogurt enriched with elderberry extract. Foods, 14(7), 1251-1267. [DOI:10.3390/foods14071251]
Pinto, S. S., Cavalcante, B. D., Verruck, S., Alves, L. F., Prudêncio, E. S., & Amboni, R. D. (2017). Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of Food Science and Technology, 54, 2804-2813. [DOI:10.1007/s13197-017-2717-2].
Pourjavid, H., Ataee, M., Pourahmad, R., Anvar, A. A., & Behmadi, H. (2023). Changes in microbial, rheological, and sensory characteristics of probiotic yogurt sauce containing lactobacillus rhamnosus during cold storage. Journal of Food Biosciences and Technology, 13(2), 27-38. [DOI:10.30495/jfbt.2022.69606.10298].
Rezaei, R., Khomeiri, M., Aalami, M., & Kashaninejad, M. (2014). Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt. Journal of Food Science and Technology, 51, 2809-2814. [DOI:10.1007/s13197-012-0751-7].
Santos, C., Raymundo, A., Moreira, J. B., & Prista, C. (2025). Exploring the potential of lactic acid bacteria fermentation as a clean label alternative for use in yogurt production. Applied Sciences, 15(5), 2686. [DOI: 10.3390/app15052686].
Sarwar, A., Al-Dalali, S., Aziz, T., Yang, Z., Ud Din, J., Khan, A. A., & Dablool, A. S. (2022). Effect of chilled storage on antioxidant capacities and volatile flavors of synbiotic yogurt made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. Journal of Fungi, 8(7), 713-728. [DOI:10.3390/jof8070713].
Son, J. K., Jo, Y. J., Jung, Y. J., Lee, Y. R., Lee, J., & Jeong, H. S. (2023). Fermentation and quality characteristics of yogurt treated with Bifidobacterium longum. Nutrients, 15(15), 3490-3510. [DOI:10.3390/nu15153490].
Tarrah, A., Da Silva Duarte, V., De Castilhos, J., Pakroo, S., Junior, W. J. F. L., & Luchese, R. H., et al. (2019). Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces. Journal of Functional Foods, 54, 489-497. [DOI:10.1016/j.jff.2019.02.004].
Tavakoli, A., Farahmandfar, R., Motamedzadegan, A., Ariaii, P., & Asnaashari, M. (2025). Effects of hydrolyzed Spirulina platensis proteins on the physicochemical, sensory, and microbial properties of probiotic yogurt. Journal of Food Measurement and Characterization, 1-13. [DOI:10.1007/s11694-025-03377-5].
Tian, H., Yu, B., Yu, H., & Chen, C. (2020). Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses. Journal of Dairy Science, 103(9), 7957-7967. [DOI:10.3168/jds.2019-17495].
Turgut, T., & Diler, A. (2025). The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties. Frontiers in Nutrition, 11, 1493602. [DOI:10.3389/fnut.2024.1493602].
Wang, X., Wang, L., Wei, X., Xu, C., Cavender, G., Lin, W., & Sun, S. (2024). Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant based alternative sources. Journal of Dairy Science, 108(1), 33-58. [DOI:10.3168/jds.2024-25322].
Wang, J., Wu, P., Dhital, S., Yu, A., & Chen, X. D. (2025). Impact of freezing and freeze-drying on lactobacillus rhamnosus GG survival: mechanisms of cell damage and the role of pre-freezing conditions and cryoprotectants. Foods, 14(10), 1817-1829. [DOI:10.3390/foods14101817].
Zepeda-Hernández, A., Rosales-De la Cruz, M. F., Antunes-Ricardo, M., Ortega-Hernández, E., García-García, J. D., Garcia-Amezquita, L. E., & García-Cayuela, T. (2025). Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts. International Dairy Journal, 9, 106276. [DOI:10.1016/j.idairyj.2025.106276].
Zhang, S., Niu, S., Wu, M., Li, H., Yang, C., Liu, C., & Xu, Y. (2025). Research progress on quality characteristics of yoghurt and its fermentation enhancement technology: A review. Journal of Food Process Engineering, 48(1), 70042. [DOI:10.1111/jfpe.70042].
Ziar, H., Gérard, P., & Riazi, A. (2025). CLA-producing probiotics for the development of a yogurt-type beverage. Beverages, 11(2), 50-65. [DOI:10.3390/beverages11020050].
Akbari, M., Eskandari, M. H., Niakosari, M., & Bedeltavana, A. (2016). The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. International Dairy Journal, 57, 52-55. [DOI:10.1016/j.idairyj.2016.02.040].
Albay Z, Çelebi M, Şimşek B. (2025). Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt. Foods and Raw Materials, 13(2), 320-329. [DOI:10.21603/2308-4057-2025-2-641].
AOAC. (2020). Association of official analytical chemists, In: Official methods of analysis. 19th ed. Arlington VA.USA.
Aslam, H. K. W., Saeed, M., Shakeel, A., Pasha, İ., Shabbir, M. A., & Raza, M. S. (2015). Extraction of Inulin from Cichorium intybus and its application as fat replacer in yoghurt. Journal of Applied Biological Sciences, 9(3), 86-94. [DOI:10.1016/j.aoas.2020.02.002].
Arabshahi-Delouee, S., Rahati Ghochani, S., & Mohammadi, A. (2020). Effect of flaxseed (Linum usitatissimum) mucilage on physicochemical and sensorial properties of semi-fat set yoghurt. Journal of Food Biosciences and Technology, 10(2), 91-100. [DOI:10.32598/IJVM.17.3.1005249].
Brishti, M. R., Venkatraman, G., Baba, A. S. B. H., Yajit, N. L. M., & Karsani, S. A. (2025). Natural bioactive compounds enriched functional yogurt: impact on the probiotic bacteria and its potential health benefits. Probiotics and Antimicrobial Proteins, 1-18. [DOI:10.1007/s12602-025-10461-1].
Costa, M. P., Rosario, A. I. L., Silva, V. L., Vieira, C. P., & Conte-Junior, C. A. (2022). Rheological, physical and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacer. Food Science of Animal Resources, 42(2), 210-224. [DOI:10.5851/kosfa.2021.e64].
Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., & Vernon-Carter, E. J. (2015). Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT-Food Science and Technology, 62(1), 438-444. [DOI:10.1016/j.lwt.2014.06.042].
Dias, S. S., De Souza Vergílio, D., Pereira, A. M., Klososki, S. J., Marcolino, V. A., Da Cruz, R. M. S., & Pimentel, T. C. (2021). Probiotic Greek yogurt: Effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. Journal of Dairy Research, 88(1), 98-104. [DOI:10.1017/S0022029921000121].
El-Sayed, S. M., & El-Sayed, H. S. (2020). Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients. Annals of Agricultural Sciences, 65(1), 13-20. [DOI:10.1016/j.aoas.2020.05.002].
ISIRI. (2022). Yoghurt, Specifications and test methods. Iran National Standards Organization, sixth Revision, No. 695.
Jaman, S., Islam, M. Z., Sojib, M. S. I., Hasan, M. S., Khandakar, M. M. H., Bari, M. S., & Harun-ur-Rashid, M. (2022). Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt. Journal of Advanced Veterinary and Animal Research, 9(4), 694-701. [DOI:10.5455/javar.2022.i638].
Kalkan, S., Incekara, K., Otağ, M. R., & Unal Turhan, E. (2025). The influence of hazelnut milk fortification on quality attributes of probiotic yogurt. Food Science & Nutrition, 13(5), 70235. [DOI:10.1002/fsn3.70235].
Kamarinou, C. S., Papadopoulou, O. S., Doulgeraki, A. I., Tassou, C. C., Galanis, A., & Chorianopoulos, N. G., et al. (2022). Mapping the key technological and functional characteristics of indigenous lactic acid bacteria isolated from Greek traditional dairy products. Microorganisms, 10(2), 246-250. [DOI:10.3390/microorganisms10020246].
Kamel, D. G., Hammam, A. R., Alsaleem, K. A., & Osman, D. M. (2021). Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Science & Nutrition, 9(3), 1743-1749. [DOI:10.1002/fsn3.2154].
Kim, M. J., Song, M. H., Ji, Y. S., Park, J. W., Shin, Y. K., Kim, S. C., & Jeong, S. Y. (2025). Cell free supernatants of Bifidobacterium adolescentis and Bifidobacterium longum suppress the tumor growth in colorectal cancer organoid model. Scientific Reports, 15(1), 935-955. [DOI:10.1038/s41598-024-83048-5].
Kumar, A., & Kumar, D. (2016). Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. Journal of Food Science and Technology, 53, 667-675. [DOI:10.1007/s13197-015-1997-7].
Li, R., Ding, Q., & Zhao, X. H. (2019). Impact of milk fortification on the microbiological and physicochemical properties of set-type skimmed yoghurt using three commercial soluble prebiotics. Foods, 8(6), 181-192. [DOI:10.3390/foods8060181].
Le Ba, T., Dam, M. S., Nguyen, L. L. P., Baranyai, L., & Kaszab, T. (2025). A Review of processing techniques and rheological properties of yogurts. Journal of Texture Studies, 56(1), 70006. [DOI:10.1111/jtxs.70006].
Okur, H. H., Yıldırım, H. K., Yousefvand, A., & Saris, P. E. (2025). Production of fermented soy and soy/cow milk products with probiotic Lacticaseibacillus rhamnosus GG strain. Food and Bioprocess Technology, 18(6), 5736-5748. [DOI:10.1007/s11947-025-03804-x].
Olson, D. W., & Aryana, K. J. (2022). Probiotic incorporation into yogurt and various novel yogurt-based products. Applied Sciences, 12(24), 12607-12647. [DOI:10.3390/app122412607]
Nouri, M. (2023). The correlation of plant species and geographical regions on biological component and antioxidant potential of different honey. Journal of Food Biosciences and Technology, 13(1), 61-74. [DOI:10.30495/JFBT.2022.66873.10288]
Pascariu, O. E., Estevinho, L. M., Seixas, N. L., Dopcea, I., Boiu-Sicuia, O. A., Geicu-Cristea, M., & Israel-Roming, F. (2025). Antioxidant properties and microbiological stability of yogurt enriched with elderberry extract. Foods, 14(7), 1251-1267. [DOI:10.3390/foods14071251]
Pinto, S. S., Cavalcante, B. D., Verruck, S., Alves, L. F., Prudêncio, E. S., & Amboni, R. D. (2017). Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of Food Science and Technology, 54, 2804-2813. [DOI:10.1007/s13197-017-2717-2].
Pourjavid, H., Ataee, M., Pourahmad, R., Anvar, A. A., & Behmadi, H. (2023). Changes in microbial, rheological, and sensory characteristics of probiotic yogurt sauce containing lactobacillus rhamnosus during cold storage. Journal of Food Biosciences and Technology, 13(2), 27-38. [DOI:10.30495/jfbt.2022.69606.10298].
Rezaei, R., Khomeiri, M., Aalami, M., & Kashaninejad, M. (2014). Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt. Journal of Food Science and Technology, 51, 2809-2814. [DOI:10.1007/s13197-012-0751-7].
Santos, C., Raymundo, A., Moreira, J. B., & Prista, C. (2025). Exploring the potential of lactic acid bacteria fermentation as a clean label alternative for use in yogurt production. Applied Sciences, 15(5), 2686. [DOI: 10.3390/app15052686].
Sarwar, A., Al-Dalali, S., Aziz, T., Yang, Z., Ud Din, J., Khan, A. A., & Dablool, A. S. (2022). Effect of chilled storage on antioxidant capacities and volatile flavors of synbiotic yogurt made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. Journal of Fungi, 8(7), 713-728. [DOI:10.3390/jof8070713].
Son, J. K., Jo, Y. J., Jung, Y. J., Lee, Y. R., Lee, J., & Jeong, H. S. (2023). Fermentation and quality characteristics of yogurt treated with Bifidobacterium longum. Nutrients, 15(15), 3490-3510. [DOI:10.3390/nu15153490].
Tarrah, A., Da Silva Duarte, V., De Castilhos, J., Pakroo, S., Junior, W. J. F. L., & Luchese, R. H., et al. (2019). Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces. Journal of Functional Foods, 54, 489-497. [DOI:10.1016/j.jff.2019.02.004].
Tavakoli, A., Farahmandfar, R., Motamedzadegan, A., Ariaii, P., & Asnaashari, M. (2025). Effects of hydrolyzed Spirulina platensis proteins on the physicochemical, sensory, and microbial properties of probiotic yogurt. Journal of Food Measurement and Characterization, 1-13. [DOI:10.1007/s11694-025-03377-5].
Tian, H., Yu, B., Yu, H., & Chen, C. (2020). Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses. Journal of Dairy Science, 103(9), 7957-7967. [DOI:10.3168/jds.2019-17495].
Turgut, T., & Diler, A. (2025). The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties. Frontiers in Nutrition, 11, 1493602. [DOI:10.3389/fnut.2024.1493602].
Wang, X., Wang, L., Wei, X., Xu, C., Cavender, G., Lin, W., & Sun, S. (2024). Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant based alternative sources. Journal of Dairy Science, 108(1), 33-58. [DOI:10.3168/jds.2024-25322].
Wang, J., Wu, P., Dhital, S., Yu, A., & Chen, X. D. (2025). Impact of freezing and freeze-drying on lactobacillus rhamnosus GG survival: mechanisms of cell damage and the role of pre-freezing conditions and cryoprotectants. Foods, 14(10), 1817-1829. [DOI:10.3390/foods14101817].
Zepeda-Hernández, A., Rosales-De la Cruz, M. F., Antunes-Ricardo, M., Ortega-Hernández, E., García-García, J. D., Garcia-Amezquita, L. E., & García-Cayuela, T. (2025). Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts. International Dairy Journal, 9, 106276. [DOI:10.1016/j.idairyj.2025.106276].
Zhang, S., Niu, S., Wu, M., Li, H., Yang, C., Liu, C., & Xu, Y. (2025). Research progress on quality characteristics of yoghurt and its fermentation enhancement technology: A review. Journal of Food Process Engineering, 48(1), 70042. [DOI:10.1111/jfpe.70042].
Ziar, H., Gérard, P., & Riazi, A. (2025). CLA-producing probiotics for the development of a yogurt-type beverage. Beverages, 11(2), 50-65. [DOI:10.3390/beverages11020050].
