Jooyandeh Hossein, Momenzadeh Sara, Alizadeh Behbahani Behrooz, Barzegar Hassan
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
J Food Sci Technol. 2023 Mar;60(3):1136-1143. doi: 10.1007/s13197-023-05667-6. Epub 2023 Jan 20.
Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers' health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of in a half-fat synbiotic stirred yogurt. The results revealed that with increasing MN and lactulose concentrations, the count of significantly increased ( < 0.05). At the end of 21-day cold storage, the count of probiotics in yogurt sample having 2% lactulose and 10-15% MN significantly was higher than control (8.37-8.4 vs. 7.73 Log cfu/g). With increasing the amount of MN and lactulose, firmness and chewiness of yogurt samples decreased while adhesiveness increased ( < 0.05). Scanning electron microscopy assessment shown that addition of MN and lactulose resulted in a higher moisture retention in the void spaces. The results revealed that by incorporating lactulose and MN in yogurt formulation, an appropriate synbiotic yogurt could be produced as a novel functional product.
酸奶是一种广受欢迎的乳制品，在过去几十年里，随着消费者健康意识的提高，其消费量一直在逐步增长。随着酸奶越来越受欢迎，制造商不断寻找益生菌和益生元等生物活性成分，以生产对健康更有益的功能性酸奶。因此，本研究旨在评估甘露寡糖（MN，0、5、10和15%）和乳果糖（0、1和2%）作为益生元物质对半脂合生元搅拌型酸奶中嗜酸乳杆菌存活率的影响。结果表明，随着MN和乳果糖浓度的增加，嗜酸乳杆菌的数量显著增加（P＜0.05）。在21天冷藏结束时，含有2%乳果糖和10 - 15% MN的酸奶样品中益生菌数量显著高于对照组（8.37 - 8.4对7.73 Log cfu/g）。随着MN和乳果糖含量的增加，酸奶样品的硬度和咀嚼性降低，而粘着性增加（P＜0.05）。扫描电子显微镜评估表明，添加MN和乳果糖导致孔隙空间中水分保留率更高。结果表明，通过在酸奶配方中加入乳果糖和MN，可以生产出一种合适的合生元酸奶作为新型功能性产品。
