Innovative functional yogurt: integration of probiotics and algae for enhanced nutritional value and health benefits

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Rudjira Sabthong
Petchpring Kaewprapal
Wirada Kittiwisetkul
Khemika Khamaiaut
Wanida Pan-utai

摘要

โยเกิร์ตเป็นผลิตภัณฑ์นมที่บริโภคกันอย่างแพร่หลายทั่วโลก เนื่องจากมีคุณค่าทางโภชนาการสูง โดยเฉพาะในแง่ของโปรตีน แคลเซียม และโพรไบโอติกที่สนับสนุนสุขภาพของระบบย่อยอาหาร กระบวนการหมักซึ่งใช้แบคทีเรียกรดแลกติก (LAB) ไม่เพียงแต่ช่วยเพิ่มรสชาติและคุณค่าทางโภชนาการเท่านั้น แต่ยังปรับปรุงคุณสมบัติทางประสาทสัมผัสและยืดอายุการเก็บรักษาของผลิตภัณฑ์ นอกจากนี้การใช้สาหร่ายสไปรูลิน่าซึ่งมีคุณค่าทางโภชนาการสูง โดยเฉพาะโปรตีนที่สูงถึง 60–70% ของน้ำหนักแห้ง จะให้สารประกอบชีวภาพที่ให้ประโยชน์ต่อต้านอนุมูลอิสระ ต้านการอักเสบ และเสริมสร้างภูมิคุ้มกัน งานวิจัยที่เกี่ยวข้องกับโยเกิร์ตที่เสริมด้วยสไปรูลิน่าบ่งชี้ว่าไม่เพียงแต่จะเพิ่มคุณค่าทางโภชนาการเท่านั้น แต่ยังส่งเสริมสุขภาพของระบบย่อยอาหาร และอาจช่วยป้องกันโรคไม่ติดต่อเรื้อรังได้ ดังนั้น การผสมผสานระหว่างสไปรูลิน่าและโพรไบโอติกเพื่อผลิตผลิตภัณฑ์โยเกิร์ตจึงเป็นทางเลือกที่มีศักยภาพทั้งทางโภชนาการและเศรษฐกิจในการพัฒนาผลิตภัณฑ์เพื่อสุขภาพในอุตสาหกรรมอาหาร


 

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栏目
Review Articles

参考

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