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

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