Physicochemical Properties and Viability of Probiotic Bacteria of Functional Synbiotic Camel Yogurt Affected by Oat β-Glucan during Storage

Authors
Zh. S. Ladjevardi 1
M. Yarmand 1
Z. Emam-Djomeh 2
A. Niasari-Naslaji 3
1 Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran.
2 Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran.
3 Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Islamic Republic of Iran.
Abstract
The unique properties of camel milk, qualify this product to be used as a nutraceutical. In this study, functional synbiotic yogurt made from camel milk has been investigated in three levels of fat (0, 2.5 and 5% (w/v)). Probiotic bacteria (Streptococcus thermophilus, Lactobacilus delbrueckii and ssp. bulgaricus.) and β-glucan (prebiotic agent) were added in three levels of concentration (0.5, 1 and 1.5 % (v/v)) and (0, 1 and 2% (w/v)), respectively. The physicochemical properties of the product and viability of probiotic bacteria were measured on the 0, 7th and 14th days. Beta-glucan, fat and storage time had significantly (P< 0.05) increasing effects on viscosity, Water-Holding Capacity (WHC) and the viability of probiotic bacteria. These parameters caused decrease in syneresis and pH of yogurt. It was concluded that the addition of oat β-glucan to camel milk to make functional synbiotic yogurt could result in a product of acceptable physicochemical properties.

Keywords

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Journal of Agricultural Science and Technology
Volume 18, Issue 5
September and October 2016
Pages 1233-1246