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Development of bio-yoghurt chewable tablet: a review


Chan, Yong Lin and Jamalullail, Nurul Aini and Tan, Chin Ping and Abdul Manap, Mohd Yazid and Lai, Oi Ming (2020) Development of bio-yoghurt chewable tablet: a review. Nutrition and Food Science, 50 (3). pp. 539-553. ISSN 0034-6659


Purpose - This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach – The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings – The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value – This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bioyoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
Institute of Bioscience
DOI Number: https://doi.org/10.1108/NFS-07-2019-0202
Publisher: Emerald Publishing Limited
Keywords: Probiotic; Market trend; Food regulation; Yoghurt; Chewable tablet; Pharmacopoeia standard
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 09 Sep 2020 07:22
Last Modified: 09 Sep 2020 07:24
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1108/NFS-07-2019-0202
URI: http://psasir.upm.edu.my/id/eprint/81150
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