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The aim of this study was to measure the physicochemical, microbial and sensory properties of synbiotic stirred yogurt containing lemon fiber and probiotic bacterium Lactobacillus acidophilus during 20 days of storage. Sensory characteristics on days 0, 10 and 20 were evaluated by 5 trained panelists with 5 treatments (0.25, 0.5, 0.75 and 1 percentage of lemon fiber) The observed data were analyzed by SPSS.21 software. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Excel software was used to draw the charts. According to the results, the effect of sample type and storage time on acidity, pH, synersis, dry matter, viscosity, bacterial viability and sensory indices (except for the effect of storage time on the overall acceptance) was significant (p≤0.05). Physicochemical, microbial and sensory results showed that with increasing lemon fiber content, pH, synersis and sensory indices decreased and acidity, dry matter, viscosity, and survival of probiotic bacteria increased. Also, with increasing storage time, pH, viscosity, probiotic bacterial viability and sensory indices decreased and acidity, synersis and dry matter content increased. The fat content of all treatments within all storage periods was 0.5%. According to the results of sensory evaluation and also considering probiotic bacterial viability, the treatment containing 0.25% lemon fiber was introduced as the superior treatment.

Keywords: Lemon fiber, Lactobacillus acidophilus, Synbiotic, Stirred yogurt

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