1. Effect of β-glucan on the properties of probiotic set yoghurt withBifidobacterium animalissubsp.lactisstrain Bb-12
- Author
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Tulay Ozcan, Okan Kurtuldu, Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Kurtuldu, Okan, Özcan, Tülay, and AAG-8194-2021
- Subjects
Refrigerated storage ,Functional foods ,medicine.medical_treatment ,Prebiotic ,Cold storage ,Sensory attributes ,Bioengineering ,Titratable acid ,Food science & technology ,Probiotic ,Commercial starter cultures ,Viability ,Bifidobacterium Animalis ,Probiotic Agent ,Nonfat yogurt ,law.invention ,Acetic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,law ,Barley ,Organic-acids ,medicine ,Food science ,Glucan ,lactis Bb-12 ,chemistry.chemical_classification ,Lactobacillus-acidophilus ,Strain (chemistry) ,biology ,Process Chemistry and Technology ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Survival analysis methodology ,Bifidobacterium animalis ,chemistry ,Yoghurt ,Beta-Glucan ,Dairy-products ,Glucose-oxidase ,Oat ,Food Science - Abstract
In this study, the effects of β-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*, ΔE, C*, h*) and sensorial properties) were significantly affected by the addition of barley- and oat-based β-glucan. As a result, the survival of B. animalis subsp. lactis was maintained within probiotic and therapeutic levels (>7 log cfu/g), due to the possible prebiotic effect of barley- and oat-based β-glucan, after 28 days of cold storage of the probiotic yoghurt. In conclusion, β-glucan can be used for the development of cereal-based functional dairy products with sufficient beneficial effects, probiotic viability and acceptable sensory characteristics.
- Published
- 2017
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