Production of synbiotic reconstituted yogurt
Faraji, F. (Islamic Azad Univ., Varamin (Iran). Dept. of Food Science and Technology) | Pourahmad, R. (Islamic Azad Univ., Varamin (Iran). Dept. of Food Science and Technology) | Hashemiravan, M. (Islamic Azad Univ., Varamin (Iran). Dept. of Food Science and Technology)
Synbiotic products (in both probiotic and prebiotic) have beneficial effects on the health of the consumer. The aim of this study was to investigate the production of synbiotic reconstituted yogurt. The effect of Arabic gum (0.1 %), Tragacanth gum (0.1 %) and mixture of them (each at a concentration of 0.05 %) on the properties of yogurt containing Lactobacillus acidophilus was investigated. Then the samples were dried by freeze-drier. Then, samples were kept at 4 degree C for three weeks. Physicochemical properties, viability of probiotic bacteria and sensory characteristics of synbiotic reconstituted yogurt samples were analyzed on first, 7th, 14th and 21st days. pH and viscosity of the samples significantly (p less than 0.05) decreased during storage. Acidity of the samples significantly (p less than 0.05) increased during storage. The sample containing mixture of two gums on the first day had the highest counts of probiotic bacteria. Counts of probiotic bacteria in the samples except sample containing mixture of two gums significantly (p less than 0.05) reduced. The sample containing Arabic gum had the highest sensory quality. There were no significant changes in sensory properties of the samples.
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