Abstract
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.
Highlights
In recent years, the nutritional value and health-promoting properties of foods are the main concerns of consumers
Prebiotics are nondigestible compounds that selectively stimulate the growth of probiotic bacteria and impart health benefits to the consumer (Gorinstein et al, 2001)
According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number
Summary
The nutritional value and health-promoting properties of foods are the main concerns of consumers. In this regard, symbiotic foods that have both probiotic and prebiotic properties were considered (Krasaekoopt, Bhandari, & Deeth, 2004). Probiotics are live microbial food products and supplements with beneficial health effects on the consumers by maintaining or improving intestinal microbiota (Nagpal et al, 2012). Insufficient intake of fibers in food regimes is one of the main nutritional concerns that causes different problems and gastrointestinal diseases. Utilization of prebiotic compounds is a common method in order to increase the survival ability of these bacteria at the consumption time
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