Abstract
Yogurt drinks can potentially be an appropriate medium for delivering probiotics to consumers. This study investigated the influences of the water-soluble fraction of bitter almond gum (SBAG) and its conjugate with sodium caseinate (SBAG-SC) compared to carboxymethylcellulose (CMC) and inulin, respectively, on the physical stability of casein micelles and the viability of the probiotic culture (Lactobacillus acidophilus La-5) in probiotic yogurt drink during cold storage. The addition of SBAG-SC conjugate to the drinks successfully prevented phase separation for a longer time than CMC. CMC-based drinks exhibited a strong shear-thinning response. Adding SBAG helped keep Lactobacillus acidophilus La-5 viable above the recommended level for probiotic products. However, the SBAG showed relatively less prebiotic property than inulin. This study demonstrated that SBAG-SC conjugate has a high potential for stabilizing applications in yogurt and yogurt products.
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