Abstract
Consuming synbiotic products (simultaneous presence of probiotics and prebiotics) has beneficial effects on health of consumers. The aim of this study was to determine the effect of inulin concentration (1.5, 2 and 2.5%) and kind of probiotic culture (Lactobacillus casei and Lactobacillus acidophilus separately, and mixture of them) on physicochemical, microbial and sensory characteristics of synbiotic yogurt. Sensory evaluation, determination of pH, acidity, syneresis and viscosity, and number of probiotic bacteria in all the samples were conducted on the first day after production. The samples with better sensory quality were stored in 4 °C for three weeks and all analyses were conducted in days 7, 14 and 21. During cold storage, pH of the samples decreased significantly

Shaghayegh Boeni, Rezvan Pourahmad, Hamid Reza Mahdavi Adeli. (2012) INVESTIGATION OF VIABILITY OF PROBIOTIC BACTERIA AND PHYSICOCHEMICAL CHARACTERISTICS OF SYNBIOTIC YOGURT DURING COLD STORAGE, , Volume 9, Issue 4.
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