Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

• Published in: Journal of dairy research Vol. 88; no. 1; pp. 98 - 104
• Main Authors: Dias, Sofia Sestito, de Souza Vergílio, Damarys, Pereira, Arthur Marroni, Klososki, Suellen Jensen, Marcolino, Vanessa Aparecida, da Cruz, Rayane Monique Sete, Costa, Giselle Nobre, Barão, Carlos Eduardo, Pimentel, Tatiana Colombo
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.02.2021
• Subjects: Acceptance; Acidity; Carbohydrates; Consistency; Consumers; Fat substitutes; Fermentation; Flavor; Flavors; Inulin; Lipids; Microorganisms; Milk; Moisture content; Polydextrose; Prebiotics; Probiotics; Proteins; Sensory evaluation; Starch; Survival; Texture; Variance analysis; Yogurt; Brazil; inulin; Lacticaseibacillus casei; modified starch; polydextrose; Desorption technique
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029921000121

In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.