• P-ISSN 0974-6846 E-ISSN 0974-5645

Indian Journal of Science and Technology

Article

Development and Quality Evaluation of Synbiotic Yoghurt Incorporated with Oat Flour and Bifidobacterium bifidum NCDC-255
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Indian Journal of Science and Technology

DOI: 10.17485/IJST/v15i17.39

Year: 2022, Volume: 15, Issue: 17, Pages: 811-818

Original Article

Development and Quality Evaluation of Synbiotic Yoghurt Incorporated with Oat Flour and Bifidobacterium bifidum NCDC-255

E K Reshma1, R Geetha2, A S Lejaniya3*, C T Sathian4

1MSc Scholar, Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, 680651, Kerala, India
2Assistant Professor, Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, 680651, Kerala, India
3PhD Scholar, Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, 56000, Malaysia
4Professor and Head, Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, 680651, Kerala, India

*Corresponding Author
Email: [email protected]

Received Date:06 January 2022, Accepted Date:20 March 2022, Published Date:12 May 2022

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: Development of synbiotic yoghurt using non-fat milk and by incorporating oat flour and probiotic strain of Bifidobacterium bifidum, evaluating the product for its physico-chemical, rheological and sensory characteristics and checking the viability of Bifidobacterium bifidum strain in final product during storage period. Methods: In the current study synbiotic yoghurt was prepared using skim milk and incorporating, probiotic strain of Bifidobacterium bifidum (NCDC 255) and oats as prebiotic at two different level (T1-1%) and (T2-2%). Plain yoghurt (C1) and probiotic yoghurt (C2) served as control. Physico-chemical properties of the synbiotic yoghurt and its comparison with control yoghurt were carried out during 1st, 3rd, 5th and 7th days of storage at 4oC. Quality parameters such as fat, total solids, acidity, pH, syneresis, water holding capacity, and probiotic count were assessed. Sensory evaluation was also carried out to check the acceptability of the product. Findings: The product T2 with two per cent oat flour was the best with right proportion of ingredients and lowest syneresis. There was a statistically significant (p<0.01) increase in titratable acidity of yoghurt samples during storage. The water holding capacity of samples reduced gradually during storage. Test samples (T1 and T2) showed significantly higher Bifidobacterium count when compared with control. Minimum therapeutic requirement of probiotic organism was maintained within the product even after seven days of storage, in order to transfer the probiotic effect. Overall acceptability and keeping quality was observed to be high in developed product. Novelty: Synbiotic products have opened up novel perspectives for dairy based functional foods because of their health-benefits and worldwide popularity. Study emphasises development of synbiotic yoghurt that can provide benefits of oats and Bifidobacterium bifidum.

Keywords: Probiotic; Beta glucan; Synbiotic yoghurt; Bifidobacterium; Oats

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Copyright

© 2022 Reshma et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Published By Indian Society for Education and Environment (iSee)

  • 12 May 2022

Year: 2022, Volume: 15, Issue: 17

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