Abstract
The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.
Highlights
According to the definition of FAO/WHO, probiotics can be defined as: “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” (Hill et al, 2014)
There was no significant difference between control and probiotic yogurt on first day, the acidity of probiotic yogurt was increased to 0.95 g lactic acid/L during storage period
The addition of auricula aqueous extract (AAE) to yogurt resulted in increased acidity as 0.05% and 0.1% AAE enhanced the acidity from 0.76 to 1.08 and 0.81 to 1.28 g lactic acid/L, respectively
Summary
According to the definition of FAO/WHO, probiotics can be defined as: “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” (Hill et al, 2014). Dairy and probiotic products can be a category in functional foods because they provide health benefits beyond the traditional nutrition function (Granato, Branco, Cruz, Faria, & Shah, 2010; Lin, 2003). Auricularia auricula typically grows on the trunk of trees, especially on elder ones. Main components of this cultivated mushroom are ash (3.6%), protein (12.5%), fat (1.7%), total carbohydrate (66.1%), and another components like water-soluble polysaccharide, cellulose, chitin, pectin, amino acid, and mineral element contents (Kadnikova, Costa, Kalenik, Guruleva, & Yanguo, 2015). The present study was aimed to investigate the probiotic, antioxidant, physicochemical, and sensory properties of synbiotic yogurts with Auricularia auricula extract during refrigerated storage
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