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Effect of inulin on the microbiological and organoleptic characteristics of synbiotic yogurt.

D. G. Kamel



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Effect of inulin on the microbiological and organoleptic characteristics of synbiotic yogurt.
D. G. Kamel*. Dairy Science Department, Assiut University Assiut, Egypt.

Nowadays, there is an interest in adding probiotics and probiotics (synbiotic) to yogurt due to its health benefits. The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on microbial and chemical characteristics of probiotic yogurt. The yogurt was manufactured with Lactobacillus delbruckii ssp. bulgaricus (Lb), Streptococcus thermophilus (St), and Bifidobacterium bifidum (Bb). Raw milk was received, pasteurized, and divided into 4 aliquots portions. All portions were inoculated with 1% Lb, 1% St, and 15% Bb. The first portion was utilized as control (T1) while 0.2, 0.4, and 0.6% of inulin were added to the second (T2), third (T3), and fourth (T4) portions, respectively. All treatments were inoculated at 40�C until a pH of 4.6 was reached. Subsequently, the yogurt was cooled and stored at 4�C for 16 d. Titratable acidity, sensory evaluation, Bb count, and total bacterial count (TBC) were determined during the storage. This experiment was repeated 3 times using 3 different batches of raw milk. The results showed that the addition of inulin has no significant effect (P > 0.05) on the titratable acidity of the yogurt during the 16 d of storage. There were no significant differences (P > 0.05) in the sensory evaluation of T1, T2, T3, and T4. The TBC increased (P < 0.05) over time in T1, while it was decreased (P < 0.05) with increasing the concentration of inulin in T2, T3, and T4. However, the addition of inulin increased (P < 0.05) the viability of Bifidobacterium bifidum during the storage. We conclude that inulin can be utilized in the manufacturing of synbiotic yogurt by incorporation with probiotic, which, in turn, enhances the growth of Bifidobacterium bifidum and antimicrobial activity that decreased the TBC. The impact of inulin in the texture of probiotic yogurt during 16 d of storage will be evaluated in subsequent studies by determining the rheological characteristics.

Keywords: probiotic yogurt, inulin, Bifidobacterium bifidum.