Qualitative and Sensory Evaluation of Synbiotic Greek Yogurt Containing Lactobacillus Rhamnosus GG and Bifidobacterium Longum HH-BL18 during Shelf Life
Subject Areas : food biotechnologyMarjan Nouri 1 * , Mona Esfand Abadi 2
1 - Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2 - Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
Keywords: Bifidobacterium longum HH-BL18, Greek yogurt, Lactobacillus rhamnosus GG, Probiotic, Rheology, Synbiotic, Viability,
Abstract :
The Greek yogurt is a suitable alternative for carrying probiotic microorganisms in sufficient counts and has health-promoting effects. The present research aims to investigate adding inulin on quality characteristics in probiotic Greek yogurt containing Lactobacillus rhamnosus GG (GYL) and Bifidobacterium longum HH-BL18 (GYB) with 2 % inulin individually (GYLI and GYBI). Microbial evaluation, physicochemical attributes, physical function, sensory features, and rheology characteristics on GYL, GYB, GYLI and also GYBI samples investigated during 1, 7, 14 and 21 days of the shelf life at 4 °C. The results illustrated that probiotic viability did not fall below a recommended limit 106 CFU.g-1 during the shelf life. Inulin addition slowed down probiotic viability reduction, and the highest (7.08 CFU.g-1) obtained in GYL on the 21st day. Microbial characteristics demonstrated a growth reduction for spoilage microorganisms in GYLI and GYBI compared to the control. The minimum and maximum pH (4.12) and acidity (1.47) levels in GYLI found on the 21st day, respectively. The inulin presence indicated no significant effect on protein and fat; however, total solid contents improved. Inulin declined the water retention, but elevated WHC, sensory investigation, and rheological attributes. The overall results portrayed that synbiotic Greek yogurt produced with desirable sensory acceptability.
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