date:Mar 27, 2013
d with adding fibre-containing oat beta-glucan to whats known in the dairy industry as low-fat yoghurt mix. It is made up of low-fat milk and a selection of common, safe-to-eat bacteria that ferment the milk. Best known bacteria include Lactobacillus acidophilus or various Bifidobacterium species.
The intent of the research was to see how much fibre could be added without altering key qualities of yoghurt, including texture, viscosity, colour, pH, and fermentation time.
In experiments at the A