Impact of carob ( Ceratonia siliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage

Article information Aim: The aim of this study was to investigate the effect of carob pulp flour addition on probiotic viability, milk fermentation (pH, acidity and syneresis) and antioxidant activity, during yogurt cold storage (4 °C, 28 days). Methods: Four types of yogurts were prepared: plain yogurt (Y); yogurt with carob pulp flour (YC); yogurt with probiotic (YP) and yogurt with carob pulp flour and probiotic (YPC). Results: Ceratonia siliqua L. pulp flour supplementation (4% w/v)...