HYBRID EVENT: You can participate in person at Paris, France or Virtually from your home or work.
Hybrid Event
September 12-13, 2022 | Paris, France
FAT 2018

Development of synbiotic yoghurt by using inulin and Bifidobacterium breve

Wahab Ali Khan, Speaker at Speaker for FAT 2018-  Wahab Ali Khan
University of Agriculture, Pakistan
Title : Development of synbiotic yoghurt by using inulin and Bifidobacterium breve

Abstract:

Probiotics are live microorganisms which when ingested in adequate amount confer certain health benefits beyond the basic nutrition. These help to maintain our digestive system improve the health conditions like constipation, stomach virus, urinary tract infection, inflammatory bowel disease and lactose intolerance. Bifidobacterium breve (B. breve) used in different probiotic foods, which act as biotherapeutic agent mainly to control the antibiotic associated diarrhea (AAD). Prebiotics are hardly consumable food ingredients that positively affect the host by increasing the movement and escalation of one or inadequate number of microbes in colon. Inulin is a polyfructans which is widely used as prebiotics, sugar replacer, fat replacer and texture modifier. Food products which consist of both probiotics and prebiotics are termed as synbiotic. The objective of the present study was to utilized indigenously isolated B. breve and extracted inulin for the development of synbiotic yoghurt. B. breve was added at the rate of 1% and inulin at different levels (0.5%, 1%, 1.5%, 2%) along with control. The final product was analyzed for physiochemical and sensory characteristics. The data obtained from all these parameters was subjected to statistical analysis. The pH, showed decreasing trend as concentration of inulin increased during storage. The acidity, viscosity showed increasing trend as concentration of inulin increased during storage. The panelists awarded maximum score to T3 on the basis of overall acceptability. It is concluded that yoghurt could be used as effective vehicle for the delivery of probiotics.

Biography:

Wahab Ali Khan, a Ph.D. student in the field of Food Science & Technology from National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. He received his Bachelor’s degree in Dairy Technology from University of Veterinary and Animal Sciences, Lahore, Pakistan and Master degree in Food Science and Technology from University of Agriculture Faisalabad, Pakistan. He received various scholarship and awards during his academics. His research project has been focused on encapsulation of Vitamin D to improve its stability during processing and storage.

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