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Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

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Abstract

Microbiological, physicochemical, aroma and organic acid characteristics of non-fat yoghurt incorporated with β-glucan and probiotic Lactobacillus plantarum strains (AB6-25, AC18-82 and AK4-11) combination as adjunct culture were investigated during a 21 day storage period at 4 °C. Four treatment yoghurts contained 0.25, 0.5, 1 and 1.5 % β-glucan. Treatments also included probiotic combination and commercial culture. Treatments were compared with three controls produced containing commercial culture, commercial culture and probiotic combination, and commercial culture, Lactobacillus acidophilus and inulin. The results indicated that β-glucan promote the viability of lactobacilli. However, the addition of β-glucan (except 0.25 %) resulted in enhanced syneresis (P < 0.05). In general, the use of 0.25 % β-glucan had no significant effect on pH, fat, protein and organic acid content of non-fat yoghurt. The results obtained from this research demonstrated that the use of 0.25 % β-glucan has no adverse effect on the characteristics of non-fat yogurt produced with probiotic combination.

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Acknowledgments

The authors gratefully acknowledg the financial support provided by the The Scientific and Technological Research Council of Turkey (TÜBİTAK), Project No 109 O 623 and EU Commission (Cost Action FA 1001: The application of innovative fundamental food-structure–property relationships to the design of foods for health, wellness and pleasure). We would also like to thank Çavuşoğulları Süt ve Gıda Mamülleri Sanayi ve Ticaret A.Ş. (Burdur, Turkey), Güler Kimya Sağlık, Danışmanlık ve Dış. Tic. Ltd. Şti (İstanbul, Turkey) and Artısan Gıda San. Tic. Ltd. Şti. (İstanbul, Turkey) for providing the milk and starter cultures, β-glucan and inulin, respectively.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering-Architecture, Mehmet Akif Ersoy University, 15030, Burdur, Turkey

    Gülden Basyigit Kilic

  2. Department of Food Engineering, Institute of Science and Technology, Suleyman Demirel University, Isparta, Turkey

    Didem Akpinar Kankaya

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  1. Gülden Basyigit Kilic
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Correspondence to Gülden Basyigit Kilic.

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Basyigit Kilic, G., Akpinar Kankaya, D. Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains. J Food Sci Technol 53, 864–871 (2016). https://doi.org/10.1007/s13197-015-2055-1

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  • DOI: https://doi.org/10.1007/s13197-015-2055-1

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