TAILIEUCHUNG - Standardization and evaluation of synbiotic yoghurt

The present investigation was carried out to standardize and evaluate plain, probiotic, prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture, probiotic cultures (L. acidophilus, L. casei, L. plantarum, and L. rhamnosus), and prebiotic fibre sources viz., oat flour, inulin and banana flour. Based on the acceptance of the product from the sensory point of view, the overall acceptability score for plain and probiotic yoghurt prepared with 2 % inoculation was higher than 1 % inoculation. Prebiotic yoghurt prepared with oat flour, inulin and banana flour obtained higher scores when compared to the other prebiotic samples. Synbiotic yoghurt developed with oat flour scored highest values among the other oat flour added samples. Synbiotic yoghurt developed with inulin scored maximum values than other inulin added samples. | 2020 9 3 404-418 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 3 2020 Journal homepage http Original Research Article https Standardization and Evaluation of Synbiotic Yoghurt A. Ranjitham1 and S. J. Poornakala2 1JSA College of Agriculture and Technology Cuddalore Tamil Nadu India Dryland Agricultural Research Station Tamil Nadu Agricultural University Sivagangai Tamil Nadu India Corresponding author ABSTRACT Keywords Plain probiotic prebiotic and synbiotic yoghurts Article Info Accepted 05 February 2020 Available Online 10 March 2020 The present investigation was carried out to standardize and evaluate plain probiotic prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture probiotic cultures L. acidophilus L. casei L. plantarum and L. rhamnosus and prebiotic fibre sources viz. oat flour inulin and banana flour. Based on the acceptance of the product from the sensory point of view the overall acceptability score for plain and probiotic yoghurt prepared with 2 inoculation was higher than 1 inoculation. Prebiotic yoghurt prepared with oat flour inulin and banana flour obtained higher scores when compared to the other prebiotic samples. Synbiotic yoghurt developed with oat flour scored highest values among the other oat flour added samples. Synbiotic yoghurt developed with inulin scored maximum values than other inulin added samples. Synbiotic yoghurt developed with banana flour scored more values than the other banana flour added samples. The pH of the yoghurt samples was ranged from to total solid content to protein content to and fat content to in all the yoghurt samples. The viability of probiotics and total bacterial population was found to be highest in the treatment of T10 Yoghurt commercial starter culture- 1 L. .

• Sinh học
• Prebiotic and synbiotic yoghurts
• Synbiotic yoghurts
• Evaluation of synbiotic yoghurt
• Standardization and evaluation
• Inulin added samples