Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation of the effect of oat extract and microbial transglutaminase enzymatic treatment on phenolic compounds, sensory properties and viability of probiotic bacteria in synbiotic yogurt

Document Type : Original Article

Authors
Parwin Kianara 1
Hossein Jooyandeh 2
Mohammad Noshad 1
Mohammad Hojjati 1
Mohammad Amin Mehrnia 1
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
10.48311/fsct.2026.117774.82941
Abstract
Functional foods provide important physiological functions by providing bioactive compounds (such as probiotics, prebiotics, and antioxidants) that can contribute to the prevention of common diseases. Oat extract (OE) contains bioactive compounds (fiber beta-glucan, phenols, and tocotrienols) and prebiotics that stimulate the growth of beneficial intestinal bacteria and enhance anti-inflammatory and metabolic properties. However, its addition to yogurt may reduce sensory quality. In the meantime, microbial transglutaminase (MTg) enzymatic treatment is one of the proposed ways to improve the sensory properties of the product by modifying the texture and consistency of yogurt. Therefore, in this study, the effect of enzymatic treatment (0 and 0.02%) of MTg on some properties of synbiotic yogurt containing different concentrations of 0, 10, 20 and 30% OE was investigated during a 21-day storage period. The results showed that addition of OE improved total phenolic content (TPC), probiotic bacteria count and texture score of yogurts, while reducing the color and flavor scores of the samples. TG treatment also increased TPC content and product color and texture scores and reduced the number of probiotic bacteria. With the passage of storage time, although the TPC content increased, the number of probiotics and the sensory properties score of yogurts decreased. However, number of probiotic bacteria was determined to be more than the standard value (7 log CFU/g) after 21 days of storage. Based on the results of this study, the synbiotic yogurt sample treated with 0.02% TG enzyme and containing 20% barley extract was identified as the best yogurt sample.
Keywords
MTg
OE
L. acidophilus
B. bifidum
Functional yogurt
Subjects
 
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