Abstract
Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological attributes of Y3 preparation had better lactic acid production (75% at 0 day and 93% at 28 days) as compared to control. Moreover, Y3 preparation had lesser synersis (20% at 0 day and 35% at 28days) as compared to other treatments i.e. Y1, Y2, Y0 that had 24, 70 and 18% synersis at 0 day of storage respectively). However, viscosity of Y3 probiotic yoghurt indicated higher values (3001 cP at 0 days and 1310 cP at 28 days) among the rest of preparations. Functional attributes of Y3 showed the better results such as viability of probiotics (40×10-6 CFU/ml at 0 day and 1.16×10-6 CFU/ml at 28 days) and antibacterial activity (7.5 mm at 0 days 7 mm at 28 days) compared to other preparations. Conclusively, Y3 formulation attained the higher sensory attributes due to its better lactic acid production, viscosity and lesser synersis values during entire study duration in formulated yoghurt.
Highlights
Dahi is indigenous probiotic yoghurt prepared from wild strains of lactic acid bacteria which is deliberated as natural therapy for gastro-intestinal problems from decades (Patel et al, 2018)
It was concluded that micro flora of dahi is a rich source of probiotic lactic acid bacteria that can be used for the preparation of different fermented dairy product and probiotic yoghurt was one of them
We have identified probiotic culture bacteria i.e Lactobacillus bulgaricus and Streptococcus thremophillus
Summary
Dahi is indigenous probiotic yoghurt prepared from wild strains of lactic acid bacteria which is deliberated as natural therapy for gastro-intestinal problems from decades (Patel et al, 2018). It is a rich source of friendly bacteria along with other useful food constituents like omega-3 fatty acids, whey proteins, minerals and vitamins (Weerathilake et al, 2014). Main contribution in the therapeutic nature of Dahi is due to the presence of various probiotic strains including L. mesenteroides spp. cremoris, L. bulgaricus, S. themophilus, L. reuteri, L. casei, L. planetarium and L. acidophilus etc These strains are imparting probiotic features and conferring the technological preference (Tsiraki et al, 2017). Viability of these strains in human body has great significance and is affected by several factors such as type of microorganisms, their symbiotic relationships, source of isolation and tolerance to acid and bile etc. (Kavas & Gokhan, 2016).Characterization of these wild strains and their application for the preparation of probiotic milk products is more relevant and attractive to both general public and food manufacturers (Giraffa, 2012)
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