Effect of beta-glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp lactis strain Bb-12


Kurtuldu O., ÖZCAN T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.71, pp.157-166, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71
  • Publication Date: 2018
  • Doi Number: 10.1111/1471-0307.12414
  • Title of Journal : INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Page Numbers: pp.157-166
  • Keywords: Yoghurt, beta-Glucan, B, lactis Bb-12, Barley, Oat, Prebiotic, Probiotic, SURVIVAL ANALYSIS METHODOLOGY, COMMERCIAL STARTER CULTURES, DAIRY-PRODUCTS, ORGANIC-ACIDS, LACTOBACILLUS-ACIDOPHILUS, REFRIGERATED STORAGE, SENSORY ATTRIBUTES, FUNCTIONAL FOODS, GLUCOSE-OXIDASE, NONFAT YOGURT

Abstract

In this study, the effects of -glucan from two different cereal sources (barley and oat), as prebiotics, on the viability of Bifidobacterium animalis subsp. lactis strain Bb-12 in probiotic set yoghurt and the properties of yoghurt were studied. Physicochemical properties of yoghurt samples (including pH, titratable acidity (La%), whey separation, organic acids such as lactic and acetic acid, colour (L*, a*, b*, E, C*, h*) and sensorial properties) were significantly affected by the addition of barley- and oat-based -glucan. As a result, the survival of B.animalis subsp. lactis was maintained within probiotic and therapeutic levels (>7log cfu/g), due to the possible prebiotic effect of barley- and oat-based -glucan, after 28days of cold storage of the probiotic yoghurt. In conclusion, -glucan can be used for the development of cereal-based functional dairy products with sufficient beneficial effects, probiotic viability and acceptable sensory characteristics.