Abstract
In this study, the effect of fortification with inulin
 and resistant starch (Hi-maize) on yoghurt starter and probiotic bacteria
 survival, as well as acidity properties of set-type probiotic yoghurt
 containing Lactobacillus acidophilus
 were investigated. Milk was fortified with inulin or Hi-maize at 2% and 4%
 ratios whereas control group had no supplement. Samples fortified with Hi-maize
 had higher lactic acid value than those fortified with same ratio of inulin.
 Lactic acid percentages increased significantly in all probiotic yoghurts at
 the end of storage in comparison to the first day (p<0.05). The highest
 viable counts of Streptococcus
 thermophilus were
 enumerated in the sample fortified with 2% Hi-maize during 14 days of storage.
 The control sample had as high viable counts of Lactobacillus bulgaricus as the sample fortified with 4% Hi-maize,
 except first day of the storage. The highest viability of L. acidophilus was detected in control and the sample fortified
 with 4% Hi-maize on 7th and 14th day whereas the highest
 value was reported for the control sample at the end of the storage. L.acidophilus populations ranged from
 6.30 to 7.95 log cfu/g in probiotic yoghurts during 21 days of refrigerated
 storage. Therefore, all experimental yoghurts presented probiotic viability
 above the minimum recommended level of 6 log cfu/g suggested for beneficial
 health effects.
Published Version
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