Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

• Published in: Journal of advanced veterinary and animal research Vol. 9; no. 4; pp. 694 - 701
• Main Authors: Jaman, Sadia, Islam, Md Zakirul, Sojib, Md Shahriar Islam, Hasan, Md Sayed, Khandakar, Md Mehedi Hasan, Bari, Md Sadakatul, Sarker, Md Abid Hasan, Habib, Raihan, Siddiki, Mohammad Shohel Rana, Islam, Mohammad Ashiqul, Harun-Ur-Rashid, Md
• Format: Journal Article
• Language: English
• Published: Bangladesh Network for the Veterinarians of Bangladesh Bangladesh Agricultural Universityת Faculty of Veterinary Science 01.12.2022; A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET); Network for the Veterinarians of Bangladesh
• Subjects: Acidity; Bacteria; Cell culture; Cell viability; Consumers; Corn; Dairy products; differential enumeration; prebiotic; probiotic survivability; symbiotic; Glucan; Milk; Original; Physicochemical properties; Prebiotics; Probiotics; Proteins; Sensory evaluation; Sensory properties; Stability analysis; Starter cultures; Sucrose; Supplements; Survivability; Syneresis; Viscosity; Yogurt; Australia; India; prebiotic; Differential enumeration; symbiotic; probiotic survivability
• ISSN: 2311-7710; 2311-7710
• DOI: 10.5455/JAVAR.2022.I638

This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt's physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures. The yogurt's gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The M240-5 and M140-2 were employed as yogurt starter bacteria, and LA-5 as probiotic culture. The synbiotic yogurt was formulated with 5% sucrose and 0.7% artificial vanilla flavor. The findings showed that when prebiotic ingredients were added to synbiotic yogurt, it had a significant impact on its sensory qualities, WHC, syneresis, and viscosity when compared to plain yogurt samples. The prebiotics did not affect the pH and titratable acidity of the yogurt samples. Additionally, the prebiotic supplementation did not influence the protein and fat content of synbiotic yogurt ( < 0.05). Prebiotics had an impact on the probiotic cell viability and total viable count ( < 0.05) compared to the plain sample, the 2.5% β-glucan, 1.5% and 2.5% Hi-maize samples had the highest mean viability (8.95 Log CFU/ml). The starter culture ratio remained stable in response to the prebiotic levels. In summary, the production of synbiotic yogurts supplemented with Hi-maize and β-glucan at 1.5% and 2.5%, respectively, is highly advised because these supplementations provide yogurt with acceptable syneresis, viscosity, WHC, and sensory attributes.