Advances in dairy Research
Open Access
ISSN: 2329-888X
+44 1300 500008
ISSN: 2329-888X
+44 1300 500008
Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, Brazil
Bruna Castro Alves Plank is a researcher in the Department of Food Science and Technology at the State University of Londrina (UEL) in Brazil. Her work focuses on food science, particularly the development and enhancement of dairy products. In October 2024, Plank co-authored a study titled "Benefits of Using Yacon (Smallanthus sonchifolius) as a Prebiotic in Dairy Beverages Fermented by Lactic Acid Bacteria," published in the Journal of Advances in Dairy Research. This research explores the potential of yacon as a prebiotic in dairy beverages fermented by lactic acid bacteria.
Review Article
Benefits of using yacon (Smallanthus sonchifolius) as a prebiotic in dairy beverages fermented by lactic acid bacteria
Author(s): Bruna Castro Alves Plank, Marcio de Barros, Karla Biguetti Guergoletto, Pedro Henrique Freitas Cardines and Thais de Souza Rocha*
The following text discusses fermented milk, such as yogurt, and their health benefits. These products contain probiotics, which are live microorganisms that offer health benefits when consumed in sufficient amounts, like improving gastrointestinal health and boosting the immune system. In addition to probiotics, fermented milk can also contain prebiotics, which are non-digestible food compounds that support the growth of beneficial bacteria in the intestine. Yacon, a plant native to the Andes region, is rich in prebiotics like inulin and Fructo-Oligosaccharides (FOS). Consuming yacon has been linked to several health benefits, including regulating blood glucose levels, controlling body weight, and positively affecting the intestinal microbiota. Adding yacon to fermented milk can enhance these products’ health benefits, as the high concentration of prebiotics in yacon provides a.. View More»
DOI:
10.35248/2329-888X.24.12.670