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This study aims to develop a functional yogurt incorporating Lactococcus lactis R7 and Psidium cattleianum extract for enhanced health benefits.

Formulation and characterisation of functional dietary yogurt with Lactococcus lactis R7 and Psidium cattleianum extract: evaluation of probiotic viability and physicochemical, bioactive and sensory properties

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Randomized trial evaluates probiotic viability and sensory properties in yogurt, suggesting health benefits.

This study aims to develop a functional yogurt incorporating Lactococcus lactis R7 and Psidium cattleianum extract for enhanced health benefits.
Developed yogurt with L. lactis R7 and guava extract.
Evaluated physicochemical composition, probiotic viability, and sensory acceptance.
Assessed microbiological quality and antioxidant activity.
Guava extract increased protein and carbohydrate content while reducing fat.
L. lactis R7 maintained viability above 6 log CFU g−1 for 14 days.
High sensory acceptance indicates potential as a functional food.

Pereira et al. (2026) studied this question.

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