| Abstrakt: |
The study aimed at the development of functional dairy foods in the form of prebiotic yogurt and to study the effect of prebiotic on survival of L. casei, physicochemical properties and sensory acceptability. treatments prepared as follows: treatment A: yogurt without probiotic and fructo-_oligosacchride as a control sample, treatment E: yogurt inoculated with 108cfu/ml of L.casei without fructo-oligosacchride, treatments B,C and Dhad 108cfu/ml of L.casei and containing 1%, 0.1% and 0.01% of fructo-oligosacchride.survivability of L.casei, physicochemical properties (pH, acidity on the basis of dornic scale, dry matter%, fat%, protein%) andsensory properties (flavor and texture) were assessed during 22 days of storage. Completely Randomized Design was used. The rate of survivability was above 107cfu/ml for each treatment. parallel to increasing of acidity,pH of all treatments decreased during 22 days of storage. The addition of fructo-oligosacharide in probitic yogurt did not significantly affect (p>0.05) the fat content of all treatments. Further, the dry matter content of all treatments decreased up to 11 days of storage and then treatment A and E slightly increased, the protein content of all treatments decreased up to 11 days of storage and then slightly increased except for treatment D. the viscosity of all treatments increased during 22 days of storage. Sensory evaluation showed that treatments with high concentration of fructooligosaccharide had high scores. Treatment B was the best treatments among all treatments because of good survivability of L. casei and high concentration of fructo-oligosaccharide and well acceptability by panelists. [ABSTRACT FROM AUTHOR] |
