# Functional Yogurt: Types and Health Benefits
## 2 Functional Yogurt Types
### Fortified/Added Functional Ingredient
The sensory properties and consumer responses of yogurt samples were evaluated, revealing that yogurt samplescontaining L-glutamine and marshmallow roots generally scored significantly lower than the control samples did. Overall, the added components were found not to significantly alter the physicochemical properties of yogurt. In conclusion, this study successfully aimed to identify alternative products for individuals experiencing gut health issues. Additionally, animal products can also be included in the production of functional yogurt [107]. For example, bee pollen is a natural food containing various beneficial components, including proteins, carbohydrates, vitamins, and minerals, and is associated with many potential health benefits, including antioxidant, immunomodulatory, anti-inflammatory, cardioprotective, and hepatoprotective effects. This study evaluated the antimicrobial properties of probiotic yogurt containing different proportions of bee pollen [107]. In the disk diffusion tests, the control group showed no inhibitory effects on any pathogens, but the sample containing 6% bee pollen inhibited against _Salmonella typhimurium, E. coli_, and _Staphylococcus aureus_. The results demonstrated that bee pollen has beneficial effects on antimicrobial properties and probiotic viability and can, therefore, be considered an innovative approach. This study emphasizes the potential use of bee pollen as a component to improve the functional properties of probiotic yogurt. The rich content of milk and dairy products, along with their derived components, are enriched during the production of functional yogurt, thereby increasing the quality of the product [114; 133; 134]. The first milk produced by mammals, colostrum has a richer composition than regular milk [135]. For example, a recent study revealed that integrating colostrum into yogurt increased the fat and protein contents [136]. Although the sample had high sensory acceptability, it was lower than that of the control sample. Lactoferrin, another antimicrobial bioactive substance found in milk, has multifunctional properties [137; 138]. These properties led to the development of lactoferrin as an active ingredient in yogurt, which can be isolated from milk or colostrum [139]. A recent study demonstrated that the fortification of yogurt with lactoferrin increased its protein and dry matter contents [116]. It enhanced the sensory and physical properties of yogurt, improving its quality during storage. Additionally, adding food waste and byproducts to yogurt production enhances the nutritional profile of the yogurt while allowing for the valorization of these materials [50; 140]. In a study conducted by [PERSON], the effects of adding carrot waste extract to yogurt on its physicochemical, antioxidant, and sensory properties were evaluated [111]. Additionally, the impact of different encapsulation methods of _L. plantarum_ probiotic bacteria on this composition was investigated. When the survival rate of _L. plantarum_ during storage was examined, the highest survival rate was observed for yogurt containing carrot extract and a sodium alginate coating. This difference is thought to be due to the phenolic components of the carrot extract and the potential prebiotic content of _A. homolocarpum_ seed gum. With respect to pH evaluation, all samples experienced a decrease in pH during storage, with samples containing carrot extract demonstrating higher pH values than the other samples did. Similarly, samples containing carrot extract exhibited lower acidity and less syneresis than the other samples did. Additionally, a higher water-holding capacity was observed in samples containing carrot extract. When the total polyphenol content and DPPH radical-scavenging activity were evaluated, it was determined that the fifth sample (probiotics coated with sodium alginate and _A. homolocarpum_ seed gum containing carrot extract) increased the phenolic content and enhanced the DPPH radical-scavenging activity.