Effect of β-glucan on the properties of probiotic set yoghurt withBifidobacterium animalissubsp.lactisstrain Bb-12

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.