Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

ÖZCAN T., Ozdemir T., Avci H. R.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.74, no.1, pp.148-160, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 74 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1111/1471-0307.12741
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.148-160
  • Keywords: Yoghurt, Lactobacillus casei, Steviol glycoside, Sugar substitute, Red beetroot, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, PROBIOTIC YOGURT, SET YOGURT, ACID, MILK, STEVIA, FERMENTATION, JUICE, CULTURES
  • Bursa Uludag University Affiliated: Yes


In this study, probiotic gel fermentation and functional characteristics of reduced sugar yoghurt with red beetroot bioactive components and steviol glycosides fromStevia rebaudianaextracts as natural source of noncaloric sweeteners were investigated. A significant increase inLactobacillus caseiviability and fermented gel network and a decrease in syneresis were determined in yoghurt sweetened with steviol glycosides and high content of red beetroot bioactive components such as total phenolics, anthocyanins and total antioxidant capacity (DPPH and FRAP). The survival ofL. caseiwas maintained within probiotic and therapeutic levels (>9 log(10) CFU/g), due to the possible prebiotic effect of steviol glycosides and fermentable fibres and phenolic compounds of red beetroot during 28 days of cold storage of the probiotic yoghurts. Colour properties (L*,a*,b*, Delta E*,C*,h*) and such sensory properties as smoothness, sweetness astringency were significantly affected. The highest organic acid content was found in red beetroot enriched yoghurt with stevia, while the most dominant organic acids were butyric, lactic, malic and citric. As a result, it was determined that fermented milk products, which are supported by phytochemical and steviol glycoside interactions, have adequate nutritional effects, high probiotic viability and acceptable sensory properties