Food Business Week
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Findings from University of Illinois provide new insights into prebiotics
June 10th, 2010
According to recent research published in the Journal of Food Science, "Several studies have addressed the sensory properties of yogurt. However, as the market for yogurt continues to expand and new varieties of yogurt with novel ingredients emerge, additional sensory tests are needed to ensure the quality of the products."
"Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each added at an excellent source of fiber (5 g fiber/serving) or a good fiber source (2.5 g fiber/serving) levels into a yogurt drink base. Three additional yogurt drinks contained 5 g of each of the separate prebiotics along with a mixture of probiotics...
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Source: Food Business Week (2010-06-10)