DEVELOPMENT OF PROBIOTIC-ENRICHED FUNCTIONAL DAIRY PRODUCTS FOR IMPROVED GUT HEALTH IN UZBEKISTAN
Keywords:
Probiotics, functional dairy products, gut health, Lactobacillus rhamnosus, Bifidobacterium longum, yogurt, nutritional quality, food safety, Uzbekistan, consumer health, fermentation.Abstract
The growing global demand for functional foods with health benefits has spurred interest in probiotic-enriched dairy products, particularly in regions like Uzbekistan, where dairy consumption is high. This study investigates the development of probiotic-enriched yogurt using Lactobacillus rhamnosus and Bifidobacterium longum to enhance gut health. The results demonstrate that probiotic yogurt maintains viable counts of 10⁷ CFU/g after 28 days of storage, improves sensory attributes by 12%, and enhances in vitro gut health markers (e.g., short-chain fatty acid production) by 20% compared to conventional yogurt. The product complies with ISO 22000 and Uzbekistan’s food safety standards, offering a scalable solution for the local dairy industry to meet consumer demand for health-promoting foods.
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