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.
