Abstract
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p < 0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.
Highlights
One of the methods of producing functional foods is the use of probiotics which include Lactobacillus and Bifidobacterium in food products [1, 2]
Prebiotics increases the number of probiotics by stimulating growth or increasing metabolic activity
The purpose of the present study was the investigation the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on chemical and rheological properties of synbiotic yogurt prepared from camel milk
Summary
The consumption of functional products that protect humans against stress and various diseases has increased. Especially yogurt, due to their rich composition of protein, essential fatty acids, and minerals such as calcium and phosphorus are considered as important human diet. Probiotics have a great effect on the body’s function, which can reduce blood cholesterol and prevent intestinal diseases, is an anticancer, and can improve the function of the gastrointestinal tract and immune system. For probiotics to be effective, their number must be at least 106 to 108 CFU [3]. Synbiotic yogurt contains both probiotic and prebiotic agents simultaneously [4]. Prebiotics increases the number of probiotics by stimulating growth or increasing metabolic activity. Adding inulin to fermented milk maintains the population of bifidobacteria during the shelf life of the product [5]
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