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Article history: The study focuses on developing novel probiotic yogurts containing spices with acceptable sensory
Received 6 December 2012 properties, therapeutic levels of probiotics and with beneficial antioxidant capacity. Eight types of yo-
Received in revised form gurts with added spice oleoresins (cardamom, cinnamon and nutmeg) and probiotics [Lactobacillus ac-
19 September 2013
idophilus strain 5(LA5), or Bifidobacterium animalisssp.Lactis (Bb12)] were produced. Two successive
Accepted 26 September 2013
consumer sensory taste panels (n ¼ 54) using a nine point hedonic scale were conducted to evaluate the
acceptability of the yogurts. Viable counts of probiotics and antioxidant capacity of yogurt samples at 1, 7,
Keywords:
14 and 28 days of storage at 4 C were monitored. The probiotic-yogurt products containing spices
Yogurts
Probiotics
showed good sensory properties, with the best results obtained with cardamom oleoresin (with LA5 or
Spices Bb12). The presence of spice oleoresins (cardamom, nutmeg and cinnamon) did not affect the probiotic
Antioxidant activity population (LA5or Bb12) in yogurt during 4 weeks of refrigerated storage. The antioxidant capacity (with
Flavour LA5or Bb12) over the storage period was also maintained.
Ó 2013 Elsevier Ltd. All rights reserved.
1. Practical application activity of 1113 food samples found that within the top 50 foods
with antioxidant properties, the top five were spices (Halvorsen
The development of novel functional products with health et al., 2006). On the other hand, probiotics which are live benefi-
benefits is highly relevant to the food industry. This study produced cial microorganisms, when administered in adequate amounts, also
consumer-acceptable probiotic-yogurts containing spices with have been shown to have numerous health benefits (Majeed &
therapeutic levels of probiotics during storage and with antioxidant Prakash, 2007). Combinations of probiotics with spices may pro-
capacity to enhance the health benefits. Consequently, this study vide further therapeutic properties. However since spices are an-
can be used as a reference for yogurt manufacturers looking to timicrobials, they may affect probiotic viability. In-vitro studies that
incorporate novel, natural flavourings with functional or health tested spices on the growth of selected probiotics showed that
properties in their products. spices significantly enhanced the growth of probiotics while
inhibiting pathogens (Be, Gamlath, & Smith, 2010; Sutherland et al.
2009).
2. Introduction
Spices in the form of oleoresins have the full flavour, aroma and
pungency of fresh or dried spices and oleoresins are used at very
The search for unique food ingredients and flavours with
low concentrations because they are highly concentrated. They give
enhanced health properties is at present one of the key global
more uniform flavour with less variability than their ground spice
market trends (Netzel, Netzel, Tian, Schwartz, & Konczak, 2007).
counterparts (Krishnan, Bhosale, & Singhal, 2005) without chang-
Spices are a novel source of functional flavouring agents. There is
ing the colour or texture of the final products. Singh, Kapoor, and
now mounting scientific evidence of health benefits of spices
Singh (2011) reported that addition of anise oleoresins to plain
including antioxidant, antimicrobial, anti-inflammatory and anti-
yogurt do not have any adverse effect on the physicochemical
carcinogenic properties (Srinivasan, 2004; Tapsell et al., 2006).
properties. They were also reported to possess good antioxidant
The largest published study to date which tested the antioxidant
properties (Gulcin, Oktay, Kirecci, & Kufreviolu, 2003; Singh,
Kapoor, Singh, & Catalan, 2008). But oleoresins are sensitive to
* Corresponding author. Tel.: þ61 3 92517267.
environmental factors such as oxygen, light and moisture (Krishnan
E-mail address: shirani.gamlath@deakin.edu.au (S. Gamlath). et al., 2005), however encapsulation overcame this problem.
1
Website: http://www.deakin.edu.au Encapsulated spice flavours are prepared by locking spice extracts
0023-6438/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.lwt.2013.09.025
256 V.V. Illupapalayam et al. / LWT - Food Science and Technology 55 (2014) 255e262
into a special matrix resulting in improved shelf life and release the was added and mixed thoroughly. The mix was hydrated for 1 h at
flavour when dispersed in the hot liquids such as in yogurt prep- 50 C and aliquoted into four equal portions (2 L each). Three
aration (Krishnan et al., 2005). portions were added with either one of the oleoresins of cinnamon
In recent years, there has been a significant increase in the (0.5 percent, volume/weight), encapsulated oleoresins of
popularity of yogurt as a functional food (Granato, Branco, Cruz, cardamom (0.5 percent v/w) or encapsulated oleoresins of nutmeg
Faria, & Shah, 2010). Yogurt is a conventional food known for its (0.5percent v/w) and one portion used without spices to produce
therapeutic, nutritional and sensory properties (Hekmat, Soltani, & control-probiotic yogurt. The mix was preheated to 85 C for heat
Reid, 2009) and is most popular and preferred vehicle for probiotic treatment for 30 min. The mix was then cooled to the fermentation
culture (Cruz, Castro, et al., 2012). Recently, Saxelin et al. (2010) temperature (43 C) in a water bath while stirring slowly with a
demonstrated that yogurt is as effective as capsules for the hand stirrer and inoculated with the prepared FD-DVS yogurt
administration of probiotics. Ejtahed et al. (2011) suggest that starter cultures (0.02 percent v/w). Each 2000 ml was divided into
probiotic yogurt may help decrease cardiovascular disease risk two equal portions (1000 ml) and each portion was inoculated with
factors in people with Type two diabetes. In fact, the addition of either LA5 (0.02 percent w/v) or Bb12 (0.02 percent w/v). The
probiotics in yogurt is a topic of relevance to both manufacturers inoculated mixtures were incubated at 40 C for fermentation and
and consumers (Cruz et al., 2013). As the popularity of probiotic terminated when pH reached 4.5 (approximately 6 h), and the
yogurt continues to rise, dairy based food manufacturers are yogurt cups were cooled rapidly in a refrigerator at 4 C. When
continuously looking into value-added ingredients. Most varieties thoroughly cooled, the cups were then transferred to refrigerator
of probiotic flavoured yogurts available in the market have added and stored below 8 C.
artificial sweet flavouring agents to enhance the flavours (Dairy
Australia, 2013), but consumers demand flavourful foods with 3.4. Sensory evaluation
health benefits that are also natural (Thompson, Lopetcharat, &
Drake, 2007). Therefore, new product ranges and flavour in- The sensory evaluation study protocol was submitted to and
novations are important in encouraging consumer trials and sub- approved by the Deakin University Faculty of Health Ethics Sub
sequent category growth (Dairy Australia, 2013). Thus the main aim Committee (DUHREC-H7603).
of the present study was to produce probiotic-yogurt containing
selected spice oleoresins (cardamom, cinnamon and nutmeg) with 3.4.1. Consumer taste panel
acceptable sensory properties and to investigate the effect of these The newly developed probiotic-yogurts with and without spices
spices on the viability of the chosen probiotics in yogurt as well as were evaluated by conducting consumer taste panels using nine
to investigate the health properties of the developed yogurts by point hedonic scale (Cruz et al., 2010; Gonzalez, Adhikari, & Sancho-
testing the total antioxidant capacity. Madriz, 2011) by procedures discussed in Moskowitz, Beckley, and
Anna (2006). A minimum of fifty ratings per product are considered
3. Materials and methods desirable for the precision of the statistical analysis for consumer
acceptance sensory tests (Moskowitz et al., 2006). Thus 60 partic-
3.1. Selection of spices and probiotics ipants between the ages of 18e60 from Deakin University, Burwood
campus were recruited to take part in consumer taste panel
Three spice oleoresins cardamom and nutmeg (encapsulated), through poster advertisement. Prospective volunteers (n ¼ 60)
cinnamon (Nature shop) at the concentration of 0.5 percentage were screened for the frequency of their yogurt consumption and
volume/weight and two probiotic organisms Lactobacillus aci- volunteers liked and were willing to consume yogurt were
dophilus strain 5(LA5), Bifidobacteriumanimalis ssp.Lactis(Bb12) recruited. Participants were excluded from the study if they had
were selected for this study based on the preliminary studies (Be any food allergies to limit the potential for any allergic reactions
et al., 2010; Behrad, Yusof, Goh& Baba, 2009). Due to the unavail- resulting in 54 participants (35 females and 19 males) for the
ability of encapsulated cinnamon oleoresins at the time of study, sensory panels.
oleoresin powder of cinnamon was used. Consumer acceptance of the experimental products was evalu-
ated using a hedonic scale of 1e9 where 1 corresponds with “dislike
3.2. Preparation starter culture and probiotics extremely” and 9 corresponds “like extremely” in two consumer
panels. The first panel evaluated LA5 yogurt with and without
Freeze-dried (FD) granules of Direct Vat SetÒ cultures (DVSÒ) spices and the second panel evaluated Bb12 yogurt with and
Yo-FlexÒ (starter cultures) and FD-DVS probiotics (LA5 and Bb12) without spices. The sensory testings were conducted in a specially
were obtained from Chr. Hansen Pty., Ltd, Australia. The present designed sensory evaluation laboratory illuminated with natural
study used Yo-Flex-L812 a highly concentrated yogurt starter cul- fluorescent lights. The plain language statements and consent
ture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. forms were given to participants and collected prior to testing. No
bulgaricus) to obtain high cream flavour. As per the recommenda- monetary incentive or rewards were given to consumers for
tion from the manufacturer, 50 units of FD-DVS culture was used for participation.
each trial and added to 500 ml of sterile milk (preheated to The yogurt samples were stored at 4 C and approximately 15 g
fermentation temperature at 43 C) as first dilution. From the first of yogurt samples were portioned in uniform plastic cups with lid
dilution, 0.02 percent is added to 8 L of tempered milk (Chr. Hansen, labelled with 3-digit random codes just before the arrival of par-
2006). ticipants. Participants were initially asked to complete a brief
questionnaire in order to classify them according to age and gender.
3.3. Formulation of probiotic yogurt with spice oleoresins Participants were then presented with four samples along with
water. Consumers were instructed to rinse their mouths with water
As per the manufacturers instruction on yogurt preparation between sample testing.
(Chr. Hansen, 2006) 4 L of milk (local supplier), with the required Each consumer evaluated all samples using a balance design to
fat content (3.9 g/100 ml) was mixed vigorously with 2 percent of prevent order and carry over effect. Panellists were instructed to
skimmed milk powder (local supplier) and 5 percentage of sucrose evaluate each attribute separately to overcome the halo effect.
(local supplier) to ensure an efficient mixing. Remaining 4 L of milk Panellists evaluated the appearance of the samples first, then,
V.V. Illupapalayam et al. / LWT - Food Science and Technology 55 (2014) 255e262 257
aroma, texture and taste respectively. Finally, the overall liking of DPPH as described by Behrad et al. (2009) with minor modifica-
each sample was evaluated. Each session took approximately tions. Yogurt sample (1 g) was mixed with distilled water (1:1) and
30 min, with the panels spread over two days. centrifuged at 10,000 rpm for 30 min. To 3 ml of 60 mM DPPH
(SigmaeAldrich, Australia) in ethanol, 250 ml of each yogurt ex-
3.5. Enumeration of probiotics tracts was added. The mixture was shaken vigorously. Samples
were aliquoted into microplate wells and incubated in the dark.
All the chemicals and antibiotics used for the enumeration of After 20 min, the absorbance was measured at 517 nm (micro plate
probiotics were obtained from SigmaeAldrich, Australia, unless reader-BioTek). The readings were compared with the control,
stated otherwise. Three replicates plating for enumeration were which contained 250 ml of dH2O instead of the water extracts of
done for each sample unless stated otherwise. Each yogurt sample probiotic-yoghurts with or without spices. The percentage of
(1 ml) was mixed thoroughly with 9 ml of buffered peptone water antioxidant activity was calculated as percentage inhibition of
(Oxoid, UK) and serial dilutions were performed using peptone DPPH radical formation using the following formula.
water as the diluents.
Percentage inhibition ¼ Absorbancecontrol Absorbancesample =
3.5.1. Enumeration of LA5 (Chr. Hansen, 2007a)
Enumeration of LA5 was carried out using MRS (Oxoid, UK.) agar Absorbancecontrol 100
with addition of clindamycin stock solution (20 percent) with
milliQ water sterilised by filtration (0.22 mm). Clindamycin was
4. Statistical analysis
used as the antibiotic to inhibit the growth of lactic acid bacteria in
the starter culture but allow good growth of LA5. Aliquots of 1 ml of
All data analyses were performed using the Statistical Package
diluted yogurt were tested using the pour plate method with MRS
for Social Science Software 18 (SPSS version 18.0). A one-way
agar with addition of 0.05% of clindamycin stock solution per litre of
analysis of variance (ANOVA) was used to evaluate the difference
MRS agar. Samples were incubated anaerobically at 37 C for 48 h in
between the yogurts with respect to the five sensory attributes.
jars (Oxoid, UK) containing anaerogen sachets (Oxoid, UK) to
Least Significant Difference (LSD) was used to compare the mean
determine viable count. The actual viable number of LA5 on the
value between samples (Gonzalez et al., 2011) and data was sig-
agar plates was determined by colony counting on days 1, 7, 14
nificant if the p-value was found to be < 0.05. Results were pre-
and 28.
sented as the mean and the standard error of the mean (SE).
cfu=g ¼ cfu=plate dilution factor One way ANOVA with post-hoc mean separation using LSD was
carried out for statistical analysis of the treatment and storage ef-
cfu e colony forming unit. fect on the viable microorganisms (Hemsworth, Hekmat, & Reid,
2011), pH and antioxidant capacity (Ali, 2010) over the 28 day
3.5.2. Enumeration of Bb12 (Chr. Hansen, 2007b) period of storage. Results were presented as the mean and the
The combination of dicloxacillin, lithium chloride (LiCl) and standard error of the mean (SE). Data was significant if the p-
cysteine hydrochloride (CyHCL) were shown to inhibit yogurt value was found to be < 0.05.
starter culture, but allow good growth of Bb12 (Chr. Hansen,
2007b). Dicloxacillin stock solution (10percentage) was prepared 5. Results and discussion
by adding 10 mg of dicloxacillin sodium salt monohydrate with
100 ml distilled water and sterilised by filtration (0.45 mm). LiCl The study successfully developed combined spice and probiotic-
stock solution (11 percent) was prepared by dissolving 2 g LiCl into yogurts using strains of LA5and Bb12 with good sensory properties.
18 g distilled water and sterilising through filtration (0.45 mm). Probiotic-yogurts with various flavours such as peach, blackberry
CyHCl stock solution (10 percent) was made up by dissolving 10 g and strawberry have been developed by some researchers
CyHCl into 100 ml distilled water and sterilised by autoclaving at (Adhikari, Mustapha, & Grün, 2003; Cruz et al., 2010; Gonzalez
121 C for 15 min. The Bb12 viable cell counts were carried out by et al., 2011). However, yogurt products with probiotics and spice
plating diluted yogurt samples using the MRS agar with addition of oleoresins have never been previously developed. Availability and
0.5 percentage of dicloxacillin stock solution, 1percentageofLiCl cost effective nature of spices make these suitable food additives for
stock solution and 0.5 percentage of CyHCL stock solution per litre enhancing the functionality of commercial yogurts.
of medium according to the pour plate method. Plates were incu-
bated for 48 h at 37 C in anaerobic conditions similar to LA5. The 5.1. Consumer sensory testing
actual viable number of Bb12 on the agar plates was determined
similar to LA5 on days 1, 7, 14 and 28. In the present study yogurt products were evaluated for
appearance, flavour, texture and overall acceptability since yogurt
3.6. pH changes in yoghurt during storage is characterized as a food product with a refreshing flavour, a
smooth viscous gel, and a slight sour taste (Hekmat & Reid, 2006).
Yogurt sample (1 g) was mixed with distilled water (1:1) The results for the sensory evaluation of the yogurt products are
(Behrad et al., 2009) and the pH was measured using a pH meter shown in Tables 1 and 2.
(pHepÒ pH Tester/Hanna instruments), calibrated routinely with One of the main limitations of consumer sensory tests is the
pH 4.0 and 7.0 standard buffers. Yogurt samples were monitored for relatively small number of participants in the evaluation
pH during the fermentation and during storage for 1, 7, 14 and 28 (Moskowitz et al., 2006). However the present study recruited
days at 4 C. participants sufficient to limit any homogeneity. A total of 54 par-
ticipants evaluated the yoghurt product in 2 consumer sensory
3.7. Antioxidant capacity by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) taste panels (65 percent of female and 35 percent of male). Among
them 81 percent were in the 18e30 year age group, 15 percent in
Antioxidant capacity of yogurt samples during storage for 1, 7, 14 the 31e50 year age group and 4 percent in the 51e60 year age
and 28 days at 4 C were determined with a stable radical substrate, group.
258 V.V. Illupapalayam et al. / LWT - Food Science and Technology 55 (2014) 255e262
Means within each sensory attribute with common alphabet superscripts are not
significantly different (p < 0.05).
The survival of probiotics in yogurt during storage until con-
A
e 9 point hedonic scale was used in consumer taste panel. (1 ¼ “dislike extremely” sumption is an important consideration. To achieve optimal po-
and 9 ¼ “like extremely). tential beneficial therapeutic effects, the number of probiotics in a
V.V. Illupapalayam et al. / LWT - Food Science and Technology 55 (2014) 255e262 259
product at the time of consumption should at least meet a sug- in spice (cinnamon and liquorice) yogurt for 28 days storage at the
gested “therapeutic minimum” 105e106 cfu/g or ml of the final level between 106 e 107 cfu/ml. The results are also comparable to
product for functionality (Criscio et al., 2010; Cruz, Cadena, 2012; daily serving sizes of approx. 200 ml of probiotic yogurt that
Cruz, Castro, et al., 2012; Granato et al., 2010). These minimal maintain viable levels of approximately 108 cfu/g or more (Cruz
amounts then translate to a daily serve or dose of 108 cfu/g for et al., 2010; Granato et al., 2010).
presentation to the gut for any functional benefit. The mean viable
CFU at day 1, 7, 14 and at the end of shelf-life (day 28) in the spice 5.2.1. Survival of LA 5 in yogurts
added probiotics yogurt and control probiotic yogurts are shown in The presence of spices such as cardamom or nutmeg do not
Fig. 1. affect the viable count of LA5 on day 1 compared to control
Although the same volume of cfu/ml of LA5 and Bb12 was added probiotic-yogurt. But the presence of cinnamon resulted in a lower
at the time of yogurt production viable cfu for the two probiotics at count of viable LA5 in cinnamon (p ¼ 0.001) yogurt on day1 of
the day 1 of storage was quite different. In general, LA5 commenced storage compared to control and other two spice yogurts. The
with a high viable count (107 cfu/g) in yogurts with or without viable count of LA5 increased from day 1 to day 14 of storage for all
spices whereas the viable number of Bb12 added to the yogurt yogurts with the lowest rate in the control-yogurt. The viable LA5
appeared less (106 cfu/g). This may indicate freeze drying may have count however reduced from day 14 to day 28 of storage for all
killed more Bb12 culture than LA5 prior to manufacture of the yogurts with the fastest rate occurring in control-yogurt. The viable
yogurt. LA5 count on day 28 of storage for cardamom-yogurt (5.7 107 cfu/
Even though, there was variability observed in the viability of g) was not significantly different from control-yogurt. At day 28,
the two probiotics in the present study, after 4 weeks of storage, all nutmeg with a 1.7 108 cfu/g (p ¼ 0.00) and cinnamon-yogurt with
the spice added probiotic-yogurts (both LA5 and Bb12) contained 1.6 108 cfu/g (p ¼ 0.00) has significantly higher viable count of
an acceptable level (between 5 107 e 108 cfu/g for LA5 and 106e LA5 compared to control-yogurt (3.5 107 cfu/g). The results for
107 cfu/g for Bb12) of commercial probiotics and in most cases LA5 are comparable to the levels of other commercial probiotics
higher than the control. These results are comparable to Behrad such as L. delbrueckii ssp. bulgaricus with levels of 105 cfu/ml in
et al. (2009) that concluded that LA5 and Bb12 were maintained probiotic stirred-type yogurt (Marafon et al., 2011).
Fig. 2. pH values of probiotics-yogurts with spice and without spices during refrig-
Fig. 3. DPPH radical inhibition capacity of water extracts from plain LA5 and spice-
erated (4 C) storage. (Standard error was zero). a e pH values of LA5 yogurts with
yogurts at day 28. (The error bars represents standard error of means). a e DPPH
spice and control-yogurt during refrigerated (4 C) storage. b e pH values of Bb12
radical inhibition capacity of water extracts from LA5 yoghurt with spices and control-
yogurts with spice and control-yogurt during refrigerated (4 C) storage.
yogurt during refrigerated (4 C) storage. b e DPPH radical inhibition capacity of water
extracts from Bb1 yogurt with spices and control-yogurt during refrigerated (4 C)
storage.
Bb12 is one of the most adaptable Bifidobacteria to deal with the Chr. Hansen, C.. (2007b). Technical bulletin P-12 Bibidobacteria enumeration. Nov
2007, 1 (pp. 4).
human gastrointestinal environment as well as being an aero-
Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., &
tolerant bifidobacterium species and this makes this bifidobac- Panfili, G. (2010). Production of functional probiotic, prebiotic, and synbiotic ice
teria very suitable as a functional food component. Independent of creams. Journal of Dairy Science, 93, 4555e4564.
the continued microbial growth during refrigerated storage, which Cruz, A. G., Cadena, R. S., Faria, J. A. F., Bolini, H. M. A., Celeghini, R. M. S.,
Raices, R. S. L., et al. (2013). Stability of probiotic yogurt added with glucose
may have altered some of the phenolic compounds and hence their oxidase in plastic materials with different permeability oxygen rates during the
antioxidant activities (Blum, 1998), the maintaining of or increased refrigerated storage. Food Research International, 51, 723e728.
viable levels of both probiotics, LA5 and Bb12, in the probiotic- Cruz, A. G., Cadena, R. S., Faria, J. A. F., Bolini, H. M. A., Dantas, C., Ferreira, M. M. C.,
et al. (2012b). PARAFAC: Adjustment for modelling consumer study covering
yogurts supplemented with spices may indicate the combined probiotic and conventional yogurt. Food Research International, 45, 211e215.
probiotic-yogurts with spices as a strong antioxidant active func- Cruz, A. G., Castro, W. F., Faria, J. A., Lollo, P. C., Amaya-Farfán, J., & Freitas, M. Q.
tional food that may also protect other oxygen-sensitive bifido- (2012). Probiotic yogurts manufactured with increased glucose oxidase levels:
postacidification, proteolytic patterns, survival of probiotic microorganisms,
bacteria against the oxygen toxicity. production of organic acid and aroma compounds. Journal of Dairy Science,
95(5), 2261e2269.
Cruz, A., Walter, E., Rafael, S., Faria, J., Bolini, H., & Pinheiro, H. (2010). Survival
6. Conclusions analysis methodology to predict the shelf-life of probiotic flavoured yogurt.
Food Research International, 43, 1444e1448.
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In conclusion, probiotic-yogurt containing strains of LA5 and
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present studies determined that the selected spices in this study Gonzalez, N., Adhikari, K., & Sancho-Madriz, M. F. (2011). Sensory characteristics of
did not alter the sensory profile of probiotic-yogurt. However, the peach-flavoured yogurt drinks containing prebiotics and synbiotics. Lwt-food
Science and Technology, 44, 158e163.
sample size of spices and probiotics used in this study was limited Granato, D., Branco, G. F., Cruz, A. G., Faria, A. F. F., & Shah, N. P. (2010). Probiotic
to 3 spices in combination with 2 probiotics. Sensory profiling of dairy products as functional foods. Comprehensive Reviews in Food Science and
yogurt with other probiotics and spices is needed for manufac- Food Safety, 9, 455e470.
Gulcin, I., Oktay, M., Kirecci, E., & Kufreviolu, O. (2003). Screening of antioxidant and
turers considering incorporating the healthful ingredients into anti microbial activities of anise (Pimpinellaanisum I.) seed extracts. Food
their products. The study characterized by a significant increase in Chemistry, 83, 371e382.
survival of both B. animalis ssp. lactis (Bb12) and L. acidophilus (LA5) Halvorsen, B. L., Carlsen, M. H., Phillips, K. M., Bohn, S. K., Holte, K., & Jacobs, D. R., Jr.
(2006). Content of redox-active compounds (i.e., antioxidants) in foods consumed
during storage without affecting the fermentation kinetics and
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Hekmat, S., Soltani, H., & Reid, G. (2009). Growth and survival of Lactobacillus reuteri
the yoghurt-containing spices in enhancing probiotic viability. Also
RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food.
further studies would include analysing enzyme activity in flavo- Innovative Food Science and Emerging Technology, 10, 293e296.
noid production, the levels of volatile fatty acids, especially buty- Hemsworth, J., Hekmat, S., & Reid, G. (2011). The development of micronutrient
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and sensory evaluation. Innovative Food Science and Emerging Technology, 12,
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Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and
Acknowledgements their effect on the sensory properties of yoghurt. Lwt-food Science and Tech-
nology, 39, 1221e1227.
The authors wish to thank the Chr.Hansen Pty., Ltd, Australia, Krishnan, S., Bhosale, R., & Singhal, R. (2005). Microencapsulation of cardamom
oleoresin: evaluation of blends of gum Arabic, maltodectrin and a modified
Victoria University, Victoria for their assistance. starch as wall materials. Carbohydrate Polymers, 95e102.
Majeed, M., & Prakash, L. (2007). Probiotics for health and wellbeing. Sabinsa
Corporation.
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