Advances in dairy Research
Open Access

Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, Brazil

Biography

Dr. Karla Biguetti Guergoletto is a faculty member in the Department of Food Science and Technology at the State University of Londrina (UEL) in Brazil. She serves as the Vice-Coordinator of UEL's Graduate Program in Food Science (PPG-CA), which focuses on training professionals in food science through multidisciplinary research and education

Publications

• 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

  Abstract HTML PDF

Other relevant publications from this author

• 1. Benefits of Using Yacon (Smallanthus sonchifolius) as a Prebiotic in Dairy Beverages Fermented by Lactic Acid Bacteria

  2. Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)

  3. Comparative Study of the Development and Probiotic Protection in Food Matrices