Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Document Type : Original Article

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Dairy Sci., Dept., Fac., of Agric., , Moshtohor, Benha University, Egypt

Abstract

Synbiotic-drinkable yoghurtwas produced by using some new probiotic bacteria and enriched with 1% oat. The resultant synbiotic-drinkable yoghurts were stored at 5°C and analyzed for physico-chemical, rheological, microbiological and sensory properties when fresh and after 7, 14 and 21 days. The obtained results cleared that the acid development of probiotic bacteria revealed that control sample (C1) without probiotic strains or oat and yoghurt with Bifidobacterium breve (B) recorded the highest pH values, while yoghurt with Lactobacillus acidophilus (A) recorded the lowest pH during the fermentation of yoghurt. The chemical composition of the produced yoghurt indicated slightly decreases in carbohydrates and pH values, Moreover there were significantly increased in TS, protein, fat and titratable acidity contents during cold storage. On the other hand, WSN (%), diacetyle (ppm) and viscosity (cp) significantly increased in the fortified treatments comparing to the unfortified control (C1). The total viable cell counts of TBC, LAB, Streptococcus thermophilusand probiotic bacteria (log cfu/ml) increased during cold storage through the first 7 days then they decreased thereafter gradually till the end of storage period. Generally, it can be found that enriched synbiotic-drinkable yoghurt treatments with different probiotic strains and oat had higher viable counts compared to control (C1); there was an improvement of sensory properties by adding probiotic bacteria and oat.

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