Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality
Laen...
Kuupäev
2020
Kättesaadav alates
Autorid
Ibrahim, M.
Barakova, N.
Jõudu, Ivi
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The addition of β-glucan or EPS-producing bacteria is mainly used to improve the
quality and the acceptability of low-fat yoghurt. The purpose of this study was to investigate the
effect of adding β-glucan, EPS-producing Bifidobacterium bifidum, or both on physical
properties, fermentation time, and organoleptic criteria of low-fat yoghurt, additionally to the
viability of L. bulgaricus and B. bifidum. Two types of low-fat yoghurt (1.5% fat) were prepared,
with the addition of standard oat β-glucan by 0.15% or without its addition. Each type of yoghurt
mixture was inoculated with two kinds of starters: traditional and probiotic (B. bifidum) culture.
The physicochemical properties, the count of viable bacterial starter culture, and the organoleptic
evaluation for all yoghurt types were evaluated after storage 24 h at 4 °C. Moreover, the
fermentation time was monitored. The incorporation of both β-glucan and EPS in yoghurt
resulted in the highest viscosity (13.7 mPa.s) and WHC (55.94%), besides to the lowest syneresis
(28.47%). The acidity and pH of the yoghurt samples were significantly affected (p > 0.05) by
the β-glucan addition. The yoghurt type Bifidobacterium glucan had the shortest fermentation
time (215 min), and the maximum viability of both B. bifidum (7.63 Log CFU g
-1
) and
L. bulgaricus (7.50 Log CFU g
-1
). The β-glucan had a pronounced effect on the overall
acceptability of yoghurt more than the EPS. In conclusion, enriching the low-fat yoghurt with oat
β-glucan and EPS-producing B. bifidum is the highest effective method for improving the
yoghurt’s quality and the viability of probiotics.
Kirjeldus
Märksõnad
acceptability, B. bifidum, low-fat, oat β-glucan, quality, viability, yoghurt, articles