Fat‐Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus

Abstract

Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing L. acidophilus. Inulins of short (P95), medium (GR), and long (HP) chain lengths were incorporated at 1.5% w/w of the yogurt mix. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color), L. acidophilus counts, and color (L*, a*, and b*) of yogurts were determined at 1, 11, and 22 d after yogurt manufacture. The P95 containing yogurt had a significantly lower pH than the remaining yogurts, higher flavor scores than the yogurt containing HP, and comparable flavor scores with the control. The yogurts containing HP had less syneresis than the control and a better body and texture than the remaining yogurts. Yogurts containing prebiotics of different chain lengths had comparable L. acidophilus counts with each other but higher counts than the control. However, inulins of various chain lengths did not affect viscosity, color, and product appearance. Chain length of prebiotics affected some quality attributes of probiotic yogurts.

Influence of Micro-Encapsulated Probiotic <i>Lactobacillus acidophilus</i> R0052 on the Characteristics of Plain Yogurt

“…Counts of L. acidophilus were enumerated as reported earlier [15] but with modifications. The appropriate amount of distilled water was added to a 500 mL or 1 L graduated cylinder.…”

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

“…Probiotics are defined as live microbial food ingredients which benefically affects the host animal by improving its intestinal microbial balance (Lourens-Hattingh and Viljoen, 2001; Gibson and Roberfroid, 1995). While prebiotics are non-digestible foods that make their way through our digestive system and help desirable gut bacteria to grow and flourish (Staffolo et al, 2004; Gibson and Roberfroid, 1995;Aryana et al, 2007). Although a lot of health benefits have been attributed to probiotics, their anticarcinogenic, hypocholesterolemic and antagonistic actions against enteric pathogens and other intestinal organisms have received the most attention (Seckin et al, 2009;Abd El-Gawad, 2004).…”

“…Yoghurt, as a fermented diary product is regarded as a probiotic carrier, is nutritionally rich in available protein, calcium, milk fat, potassium, magnesium, vitamin B 2 , B 6 and vitamin B 12 (Lourens-Hattingh and Viljoen, 2001; Staffolo et al, 2004). It has nutritional benefits beyond those of milk, because people who are moderately lactose intolerant can enjoy yoghurt without ill effects, as most of the lactose in the milk precursor has been converted to lactic acid by the bacterial culture (Heyman, 2000;Vesa et al, 2000).…”

Prebiotics as Fat Replacers.

“…Overall, the yoghurt con-taining 1% inulin was similar in quality characteristics to the control yoghurt made from whole milk (Guven et al, 2005). The inulin containing yoghurt had comparable flavour scores to that of the control (Aryana et al, 2007).…”

“…The amount of fat replacer and storage time had a signiÞcant ef-fect on the physical, chemical, textural, and sensory proper-ties of strained yoghurts (Yazici & Akgun, 2004). Yoghurts containing inulin had less syneresis than the control and had a better body and texture than other yoghurts (Aryana et al, 2007).…”