Incorporation of vegetables in yoghurt as a source of dietary fibre: A review
1 Department of Dairy Technology, PMAS arid agriculture university Rawalpindi Sub campus Khushab, Pakistan.
2 Ruth Pfau College of Nutrition Sciences, Lahore Medical & Dental College, Lahore, Pakistan.
3 Sargodha Institute of Health Sciences, Sargodha, Pakistan.
Review
World Journal of Biology Pharmacy and Health Sciences, 2021, 08(02), 008–013.
Article DOI: 10.30574/wjbphs.2021.8.2.0107
Publication history:
Received on 29 September 2021; revised on 12 November 2021; accepted on 14 November 2021
Abstract:
Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. Yoghurt is defined as the food produced by culturing the milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of Yoghurt is high due to its health benefits and sensory attributes. It provides 40% calcium and 30-45% phosphorus of daily requirement. All essential amino acids (proline and glycine) are present in Yoghurt. The biological value of milk proteins present in Yoghurt is high. It is considered a rich source of high-quality protein. Health benefits associated with Yoghurt are to improve the gastrointestinal digestion and immune system of humans. Yoghurt is enriched with proteins, carbohydrates, minerals (calcium and phosphorus), and vitamins (vitamin A, thiamine, riboflavin, niacin, folate and cobalamin). Yoghurt protein and its peptides have many physiological impacts as well as nutritional value. The only deficiency in Yoghurt is a lack of dietary fibre. The review emphasizes the addition of dietary fibre in Yoghurt to boost up its health benefits.
Keywords:
Yoghurt; Fermented foods; Dairy products; Healthy foods; Peptides. Dietary fibre
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