Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Abstract

Results of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers. Samples fortified with barley bran has more numbers of probiotics as compare to control samples during storage. Correlation between concentration of barley bran and bifidobacterium was optimistic. Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5% barley bran. Addition of barley bran increased the acidity percentage of yogurt and decreased viscosity value during 3 weeks of storage. Sensory scores of functional yogurt decreased with increased in barley bran. However sensory score of sample with (0.5% barley bran) did not significantly changed from control sample and number of bifidobacterium bacteria in this sample was higher than minimum standard level (log106 CFU/g) of world health organization (WHO). Syneresis value of control sample was significantly reduced with storage period but yogurt sample enriched with different concentration of barley bran were showed minimum decreased in syneresis percentage of yogurt. Barley bran level 1% can be added to yogurt successfully. Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran.