Fermented and Low-Lactose Nonfermented Synbiotic Drinking Desserts Containing Equal Mixture of Lactobacillus Rhamnosus GG and Lactobacillus Paracasei

Background and Objectives: Drinking dessert is a dairy product with high viscosity and great mouth-feel. Use of fresh lactic cheese whey in formulation of this beverage is one of the recent innovations in dessert production. Due to increasing demands for novel probiotic products, preparation of synbiotic drinking desserts with two various species of Lactobacillus can help to increase diversity and health effects of the probiotic products.  Materials & Methods: After preparation of drinking desserts, synbiotic drinks were prepared in fermented and nonfermented types using an equal ratio of Lactobacillus rhamnosus GG and Lactobacillus paracasei. Changes in pH, acidity, viability of probiotic bacteria and antioxidant activity of the two samples during storage were assessed and results were compared with each other. Furthermore, the sensory analysis revealed that which type of the drinks was more acceptable. Results: The pH of both samples decreased during refrigerated storage, while it was more severe in fermented samples. Population of the probiotic bacteria did not change significantly at the end of the storage time. Results showed increases in antioxidant activity during fermentation; however, nonfermented desserts generally included a greater antioxidant activity due to the presence of cocoa powder. The overall acceptance of the nonfermented desserts was more than that of fermented desserts. Conclusion: Drinking desserts are great carriers for delivering probiotic bacteria to the body. Production of synbiotic drinking desserts is possibly using a mixture of two probiotic bacteria, including Lactobacillus rhamnosus GG and Lactobacillus paracasei. Due to the general acceptance and high antioxidant properties of the nonfermented desserts in comparison with fermented ones, it is recommended to produce this synbiotic drinking dessert in nonfermented type.