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Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality

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dc.contributor.authorIbrahim, M.
dc.contributor.authorBarakova, N.
dc.contributor.authorJõudu, Ivi
dc.contributor.departmentEstonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences. Chair of Food Science and Technologyeng
dc.contributor.departmentEstonian University of Life Sciences. ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Scienceseng
dc.date.accessioned2020-04-18T09:29:35Z
dc.date.available2020-04-18T09:29:35Z
dc.date.issued2020
dc.description.abstractThe 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2020, vol. 18, Special Issue 3, pp. 1689–1699eng
dc.identifier.urihttp://hdl.handle.net/10492/5613
dc.identifier.urihttps://doi.org/10.15159/ar.20.024
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectacceptabilityeng
dc.subjectB. bifidum
dc.subjectlow-fateng
dc.subjectoat β-glucaneng
dc.subjectqualityeng
dc.subjectviabilityeng
dc.subjectyoghurteng
dc.subjectarticleseng
dc.titleEnrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its qualityeng
dc.typeArticleeng

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2020, Vol. 18, Special Issue 3