NOWADAYS, there is a good demand for fruit drinkable yoghurt containing probiotics.
Yoghurt is more nutritious than many other fermented milk products because it contains
a high level of milk solids in addition to nutrients developed during the fermentation process.
The aim of the present study was to produce fruit-flavoured drinkable yoghurt by using new
isolates of Bifidobacterium breve and Lactobacillus plantarum as probiotic strains and in the
enrichment with fruit juices (red grape or apricot), Furthermore, evaluation of physico-chemical,
rheological, microbiological, sensorial properties and antioxidant activity of fruit-flavoured
drinkable yoghurt during storage. The addition of probiotic bacteria such as Lactobacillus
and Bifidobacterium sp. to yoghurt improves its functionality and healthy effects. In this study
fruit-flavoured drinkable yoghurt containing two ratios of red grape and apricot juices (7.5%
and 10%) and 7.5% sugar were produced by using novel isolates of Bifidobacterium breve
and Lactobacillus plantarum. Chemical, microbiological, and sensorial properties, beside
nutritional characteristics of drinkable yoghurt were improved by adding 10% red grape or
apricot juice and 1.5% probiotic bacteria B. breve and L. plantarum and enriched with 1% oat