# Functional Yogurt: Types and Health Benefits
## 2 Functional Yogurt Types
### Fortified/Added Functional Ingredient
Samples with added carrot extract were noted for better color and appearance. Furthermore, samples containing encapsulated probiotics received higher scores than those with free bacteria. Similarly, samples with added carrot extract received higher scores for texture and consistency. Overall, the acceptance results indicated that the microencapsulated samples scored higher than the samples containing free bacteria, with the highest score belonging to the fifth sample (yogurt coated with sodium alginate and _A. homolocarpum_ seed gum containing carrot extract), which was determined to have the highest quality. Nanoparticles are used in food products, particularly to extend shelf life, enhance nutritional value, and improve sensory characteristics [141]. The development of polymer ized whey nanoparticles derived from whey, considered to be waste and a byproduct, can facilitate vaporization. In a previous study, polymerized whey nanoparticles were added to yogurt to mitigate the bitter taste of _Panax notoginseng_ saponins (PNS) and enhance their nutritional value [94]. The effects on the rheological and textural properties of yogurt were investigated. The results showed that increasing the nanoparticle concentration was correlated with enhanced gelation kinetics, contributing to a stronger gel structure during fermentation. Additionally, a texture evaluation indicated that samples with higher nanoparticle contents presented higher hardness, elasticity, and adhesiveness but lower syneresis. The pH values were similar across all samples. Electronic tongue measurements demonstrated a significant reduction in yogurt bitterness with the addition of these nanoparticles. In a research study, yogurt was fortified with a nanocasein and pectin complex [97]. It was determined that the protein content and total dry matter amount of functional yogurt enriched with nano-casein and pectin complex increased, while viscosity increased and syneresis decreased. It was determined that this situation was due to casein micelle stability and the hydrophilic structure of pectin. It was emphasized that the LAB content of the enriched yogurt samples was higher, and this was due to the prebiotic effects of pectin. Similarly, when yogurt samples prepared with the addition of nanoliposomes containing bitter melon extract were examined, the synersis was determined to be less and the viscosity was higher than in the control samples [104]. This situation is explained by the ability of liposomes to bind water in the yogurt matrix better or to prevent water loss. In general, when the studies are evaluated, it is revealed that nanoparticles improve the quality of the product in functional yogurt production [105]. In summary, the addition of bioactive components to yogurt production from fruits, vegetables, grains, and dairy products enhances the quality and nutritional, as well as the functional, properties of the product. The properties of the added component improved both the fermentation process and the content of the product after fermentation. Depending on the added compound, the total phenolic content may increase, and the antioxidant activity may improve due to its radical-scavenging activity. Importantly, optimizing the transportability of the added component within the yogurt matrix and its overall impact on product quality and general acceptability are crucial points that need to be addressed.