Abstract
Yoghurt is one of the most popular fermented dairy products in the world. The aim of this study was to evaluate the effect of maltodextrin and wheat fiber on viability of probiotics and physicochemical properties of probiotic free-fat stirred yoghurt. Prebiotics including maltodextrin and wheat fiber (solely or in combination together) and Lactobacillus paracasei subsp. paracasei were used to produce yoghurt. pH, acidity, syneresis, viscosity and probiotic cell count of yoghurt samples were determined on 1st, 7th, 14th and 21st day of cold storage. Yoghurt sample containing maltodextrin and wheat fiber in combination together had the highest probiotic cell count, the least syneresis and the highest viscosity on 21st day of storage. In all samples, pH and probiotic cell count decreased significantly. It can be concluded that maltodextrin and wheat fiber can reduce syneresis and pH, and increase probiotic cell count and acidity of yoghurt samples compared with control sample. In all samples (excluding control), the probiotic cell count was more than 106 cfu/mL until the end of 21st day which shows the efficiency of using maltodextrin and wheat fiber in formulation of the probiotic yoghurt.
