Chapter 1

: Introduction 1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Thesis
1.9 Definition of Terms

Chapter 2

: Literature Review 2.1 Overview of Functional Foods
2.2 Importance of Probiotics in Gut Health
2.3 Previous Studies on Probiotic Enriched Foods
2.4 Health Benefits of Probiotics
2.5 Factors Affecting Probiotic Viability in Foods
2.6 Consumer Perception of Functional Foods
2.7 Regulatory Aspects of Functional Foods
2.8 Current Trends in Probiotic Foods Market
2.9 Challenges in Formulating Probiotic Foods
2.10 Future Directions in Functional Food Development

Chapter 3

: Research Methodology 3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Experimental Procedure
3.5 Data Analysis Techniques
3.6 Quality Control Measures
3.7 Ethical Considerations
3.8 Research Limitations

Chapter 4

: Discussion of Findings 4.1 Analysis of Probiotic Content in Developed Foods
4.2 Evaluation of Probiotic Viability in Food Matrices
4.3 Sensory Evaluation of Probiotic Enriched Foods
4.4 Comparison with Existing Probiotic Food Products
4.5 Nutritional Analysis of Developed Functional Foods
4.6 Consumer Acceptance Studies
4.7 Challenges Encountered during Product Development
4.8 Recommendations for Future Research

Chapter 5

: Conclusion and Summary 5.1 Summary of Research Findings
5.2 Conclusion
5.3 Contributions to the Field
5.4 Implications of the Study
5.5 Recommendations for Industry and Further Research
5.6 Concluding Remarks