Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Abstract Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop recipes technologies the aim to enrich fibres, vitamins, probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential fermented dairy development. The goal current study was assess application hull-less grain ‘Kornelija’ development fibre-enriched yogurt. Milk freeze-dried starter ( Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus ) by adding flour ungerminated, 24 36 hours germinated (amount 2%, 3%, 4%) at 41 ± 1 o C up pH 4.7 1.0. samples during fermentation, colony forming units lactic acid bacteria, viscosity, fibres were determined. Results showed that from grain, fortified yogurt fibre (from 0.89 1.77 g·100 kcal −1 ), promoted growth bacteria in product, increased viscosity shortened fermentation time, but significance effects depended on amount type flour.