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Evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat byproducts in synbiotic yoghurt containing probiotic Lactobacillus acidophilus La-5 bacterium
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S Ghasemi    , E Mahdian * |
| Islamic Azad University, Quchan Branch , emahdian2000@yahoo.com |
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Abstract: (3642 Views) |
Background and Objectives: Fibers from fruits and cereals by-products are valuable prebiotic sources for production of different synbiotic products like yoghurt. The aim of the present study is evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in yoghurt containing Lactobacillus acidophilus La-5 bacterium.
Materials and Methods: Fibers from pineapple, pomegranate and wheat by-products were used at 0, 0.5, 1 and 1.5% concentrations for production of yoghurt containing Lactobacillus acidophilus La-5 bacterium. The effects of these fibers were investigated on the physiochemical and organoleptic properties of yoghurts and also survival of Lactobacillus acidophilus La-5 bacterium.
Results: There were no significant differences in the physiochemical properties of yoghurts among the different groups (P>0.05). Significant differences were observed for the organoleptic properties of yoghurts among the different groups (P<0.05). Generally, survival of the bacterium had a better condition in the presence of fibers. Despite the significant differences among the different groups in each day, the maximum positive and significant effects of fibers on the survival of the bacterium in yoghurts were seen on day 14 in comparison with the control group. In this day all yoghurts containing fibers had significant differences in the number of bacterium in compare with the control group (P<0.05).
Conclusion: Use of pineapple, pomegranate and wheat fibers as prebiotic compounds could increase the survival of the probiotic bacterium in yoghurt and have positive effects on the acceptance of this product. |
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| Keywords: Pineapple fiber, Pomegranate fiber, Wheat fiber, Lactobacillus acidophilus La-5, Yoghurt |
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Full-Text [PDF 261 kb]
(1059 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2017/08/24 | Accepted: 2017/12/17 | Published: 2019/01/6
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