THE EFFECT OF PREBIOTICS ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI

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AGHAJANI A.R.; POURAHMAD R.; MAHDAVI ADELI H.R.

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Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:4 (32) Page(s): 73-82

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Title

THE EFFECT OF PREBIOTICS ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI

Author(s)

AGHAJANI A.R. | POURAHMAD R. | MAHDAVI ADELI H.R. | Issue Writer Certificate

Keywords

INULINQ3

LACTOBACILLUS CASEIQ2

LACTULOSEQ2

OLIGOFRUCTOSEQ2

PROBIOTIC YOGURTQ2

Abstract

Introduction: Yogurt is a fermented dairy product consumed world wide. In the recent years, a novel product has been produced using probiotic bacteria known as PROBIOTIC YOGURT which is beneficial and functional. Prebiotics are added to its formulation to increase probiotics survival and growth and to improve technological properties of PROBIOTIC YOGURT. The aim of this study was to evaluate the effect of prebiotics on PROBIOTIC YOGURT containing LACTOBACILLUS CASEI.Materials and Methods: In this study prebiotics including LACTULOSE, INULIN, and OLIGOFRUCTOSE as single, double and triple mixtures, and LACTOBACILLUS CASEI were used to produce PROBIOTIC YOGURT. The samples were assessed for pH value, acidity, synersis, total count of probitics, and sensory characteristics (flavor, color and texture) and compared to control sample (probiotic yogurt without prebiotics). Next, the best samples based on sensory properties were chosen and then stored at 4oC for 21 d. During cold storage, physico - chemical properties and total count of probiotics of these samplese were evaluated.Results: The results showed that the samples containing INULIN, Lactulos – INULIN, and LACTULOSE – OLIGOFRUCTOSE had the best sensory characteristics. These samples and control sample were refrigerated for 3 w. According to the results of this study the sample contained LACTULOSE – INULIN had the lowest synersis percentage and the highest total count of live probiotic at the end of storage period. The results imply the positive effect of prebiotics on PROBIOTIC YOGURT.Conclusion: The study showed that prebiotics can be used for improving quality and survival of probiotics in the yogurt.

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APA: Copy

AGHAJANI, A.R., POURAHMAD, R., & MAHDAVI ADELI, H.R.. (2011). THE EFFECT OF PREBIOTICS ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(4 (32)), 73-82. SID. https://sid.ir/paper/143129/en

Vancouver: Copy

AGHAJANI A.R., POURAHMAD R., MAHDAVI ADELI H.R.. THE EFFECT OF PREBIOTICS ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(4 (32)):73-82. Available from: https://sid.ir/paper/143129/en

IEEE: Copy

A.R. AGHAJANI, R. POURAHMAD, and H.R. MAHDAVI ADELI, “THE EFFECT OF PREBIOTICS ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 4 (32), pp. 73–82, 2011, [Online]. Available: https://sid.ir/paper/143129/en

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