Scientists from the Ural Federal University have proposed a plant-based additive for yogurt that can improve the health benefits and taste of the product.
As noted by the researchers, the use of additives such as chlorella and moringa reduces the time it takes to produce yogurt by reducing the fermentation time.
Pros and cons of the supplement
Scientists have found that the use of chlorella makes the fermented milk product more viscous and increases its ability to slow down oxidation.
But the chlorella supplement also has a drawback. It does not allow lactic acid bacteria to survive.
What do scientists suggest to improve the supplement?
If you add moringa leaf powder to the composition, the beneficial properties will improve.
This powder is able to neutralize free chemical particles that can damage healthy cells.
After all, moringa stimulates the growth of lactic acid bacteria and acts as a prebiotic.
The Future of Dietary Supplements
The researchers set themselves the task of continuing to study ways to extract useful substances naturally.
And all this is done in order to obtain the necessary biologically active compounds from these ingredients and improve the composition of dairy products.
