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Development of bio-yoghurt chewable tablet: a review

Yong Lin Chan (Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia)
Nurul Aini Jamalullail (Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia)
Chin Ping Tan (Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia)
Mohd Yazid Abdul Manap (Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia)
O.M. Lai (Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia and Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 6 September 2019

Issue publication date: 22 April 2020

Abstract

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 bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

Keywords

Citation

Chan, Y.L., Jamalullail, N.A., Tan, C.P., Abdul Manap, M.Y. and Lai, O.M. (2020), "Development of bio-yoghurt chewable tablet: a review", Nutrition & Food Science, Vol. 50 No. 3, pp. 539-553. https://doi.org/10.1108/NFS-07-2019-0202

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited