Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt

Authors
Ali Sabzichi Esfahlan
Javad Hesari
Seyed Hadi Peighambardoust
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
10.22034/FSCT.19.133.237
Abstract
Synbiotic yogurt is the most important food ingredient from the combination of probiotics and prebiotics, which increases the survival of probiotic bacteria during yogurt storage due to its prebiotic properties. The purpose of this study was to develop synbiotic buffalo yogurt by addition of inulin and fructo-oligosaccharide as prebiotics compounds (0.5, 1 and 1.5%) on the survival of Lactobacillus acidophilus and Bifidiobacterium bifidium bacteria and physicochemical and sensory properties of buffalo yogurt. The physicochemical characteristics (pH, acidity, dry matter, fat, protein, viscosity, syneresis) and sensory evaluation (taste and texture) during 21 days of storage and the survival rate of Lactobacillus-acidophilus and Bifidiobacterium bifidium during 21 days were investigated. The results of the statistical analysis showed that with increase in the fructo-oligosaccharide level compared to the sample containing inulin and the control, the pH decreased, acidity, dry matter, water retention and viscosity increased (p<0.05). Also, the amount of fat and protein did not differ significantly during 21 days of shelf life (p>0.05). In terms of sensory evaluation, the samples of synbiotic buffalo yogurt containing high percentage of fructo-oligosaccharide and inulin were evaluated better than the control. Therefore, the use of fructo-oligosaccharide and inulin is recommended for the production of synbiotic buffalo yogurt with functional properties.
Keywords
Buffalo’s Yogurt
Fructo-Oligosaccharide
Inulin
Probiotic
Synbiotic

Subjects

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