Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli

ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physicochemical, microbial, and sensory properties were investigated. The highest and the lowest pH values were observed for the samples containing lactulose and inulin, respectively. The lowest acidity was recorded for control and inulincontained samples. The highest acidity was observed for the sample containing lactulose. The samples containing inulin and lactulose showed the lowest syneresis. The sample containing inulin had the highest viscosity. Lactobacillus rhamnosus and Lactobacillus reuteri, showed the best vailability in the sample containing inulin. The sample containing oligofructose had the best taste followed by the sample containing inulin. Oligofructoseand inulincontained samples had the best texture. The samples containing lactulose had the best smell followed by control and inulin-contained samples. The samples containing inulin and lactulose showed the most desirable sourness. The color of the samples showed no significant difference. Finally, the most acceptable samples were those which contained lactulose and inulin.