Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage |
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Authors: | Saber Hasani Iraj Khodadadi Ali Heshmati |
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Affiliation: | 1. Laboratory of Food and Drug Analysis, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran;2. Department of Biochemistry, Medicine Faculty, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran;3. Nutrition Health Research Center, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran;4. Department of Nutrition, Medicine Faculty, Hamadan University of Medical Sciences and Health Services, Hamadan, Iran |
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Abstract: | This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL?1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt. |
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Keywords: |
Lactobacillus acidophilus
microbial survival prebiotic probiotic yoghurt |
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