Abstract
Objectives: Development of synbiotic yoghurt using non-fat milk and by incorporating oat flour and probiotic strain of Bifidobacterium bifidum, evaluating the product for its physico-chemical, rheological and sensory characteristics and checking the viability of Bifidobacterium bifidum strain in final product during storage period. Methods: In the current study synbiotic yoghurt was prepared using skim milk and incorporating, probiotic strain of Bifidobacterium bifidum (NCDC 255) and oats as prebiotic at two different level (T1-1%) and (T2-2%). Plain yoghurt (C1) and probiotic yoghurt (C2) served as control. Physico-chemical properties of the synbiotic yoghurt and its comparison with control yoghurt were carried out during 1st, 3rd, 5th and 7th days of storage at 4oC. Quality parameters such as fat, total solids, acidity, pH, syneresis, water holding capacity, and probiotic count were assessed. Sensory evaluation was also carried out to check the acceptability of the product. Findings: The product T2 with two per cent oat flour was the best with right proportion of ingredients and lowest syneresis. There was a statistically significant (p<0.01) increase in titratable acidity of yoghurt samples during storage. The water holding capacity of samples reduced gradually during storage. Test samples (T1 and T2) showed significantly higher Bifidobacterium count when compared with control. Minimum therapeutic requirement of probiotic organism was maintained within the product even after seven days of storage, in order to transfer the probiotic effect. Overall acceptability and keeping quality was observed to be high in developed product. Novelty: Synbiotic products have opened up novel perspectives for dairy based functional foods because of their health-benefits and worldwide popularity. Study emphasises development of synbiotic yoghurt that can provide benefits of oats and Bifidobacterium bifidum. Keywords: Probiotic; Beta glucan; Synbiotic yoghurt; Bifidobacterium; Oats
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