Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 27-40 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

ebrahimi F, habibi N, hosseini M. The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt. FSCT. 2022; 19 (123) :27-40
URL: http://fsct.modares.ac.ir/article-7-55110-en.html
1- MSc of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
2- Department of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
3- Department of Food Science & Technology, Ilam University, Ilam, Iran , m.hosseini@ilam.ac.ir
Abstract:   (311 Views)
Yogurt is a fermented dairy product that is popular all over the world. Using probiotic bacteria, a product called probiotic yogurt has been produced, which is known as a healthy and special (beneficial) food. For better survival and growth and activity of probiotic bacteria on the one hand and to improve the technological properties of probiotic yogurt on the other hand, prebiotic compounds are added to its formulation. Lactobacillus bifidobacterium bifidium was used to prepare probiotic yogurt as well as inulin 0.5 and 1% as a prebiotic. The produced samples were evaluated from the point of view of the mentioned tests and compared with the control sample (probiotic yogurt without prebiotic compounds). In inulin treatments of 0.5 and 1%, the results of pH, acidity, synersis, acetaldehyde and probiotic bacterial count were significantly different. Taste, texture, color, odor, organoleptic and general acceptance were evaluated by 10 trained refree. The results showed that yogurt samples containing inulin had the best sensory properties. According to the results of this study, the yogurt sample contained inulin, the lowest percentage of synersis and the highest number of live probiotic bacteria at the end of storage.
In terms of probiotic bacterial count, the inulin content sample was better than the control sample. Also, the sample containing inulin had the lowest pH and the control sample had the highest acidity at the end of storage. The results indicate the effective and positive role of prebiotic compounds in the formulation of probiotic yogurt. The present study showed that prebiotic materials can be used to improve the quality properties and increase the survival of probiotic bacteria in yogurt.
Full-Text [PDF 509 kb]   (48 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2021/08/25 | Accepted: 2022/01/26 | Published: 2022/05/4

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.