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September 10, 2025Research Journal of Biotechnology

Development and shelf life evaluation of plant milk based yogurt enriched with Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei

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Authors

NSNidhi SaxenaSJSagarkumar JoshiSPShivani Patel

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Overview

This study demonstrates improved sensory properties in oat milk yogurt enriched with lacticaseibacillus rhamnosus and lacticaseibacillus paracasei, highlighting potential health benefits.

Key Points

  • The oat milk yogurt enriched with probiotics showed peak sensory attributes on day 4, enhancing consumer acceptability.
  • A 5% probiotic consortium of L. rhamnosus and L. paracasei produced thick yogurt with increased lactobacillus count over 10 days.
  • Storage at 4°C maintained the quality and nutritional value of the yogurt throughout the evaluation period.
  • The findings suggest a viable non-dairy yogurt alternative that can be enjoyed by vegans and health-conscious consumers.

Cite This Study

Saxena et al. (2025) studied this question.

synapsesocial.com/papers/68c1bb7054b1d3bfb60ed8dfhttps://doi.org/10.25303/209rjbt028033
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