Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol
International Journal of Nutrition and Food Sciences
Volume 7, Issue 4, July 2018, Pages: 116-120
Received: Apr. 23, 2018; Accepted: May 19, 2018; Published: Jun. 25, 2018
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Authors
Hafiz Shehzad Muzammil, National Institute of Food Science and Technology, University of Agricultural Faisalabad, Faisalabad, Pakistan
Barbara Rasco, School of Food Science, Washington State University, Pullman, Washington, USA
Muhammad Junaid, Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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Abstract
To evaluate the effect of inulin and glycerol supplementation on the viability of probiotic and yogurt bacterial cultures in frozen yogurt, this study was conducted. The frozen yogurt mixture was prepared with different types of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) along with commercial yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). Different concentrations of inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%) were also supplemented. The cultural survival rates before and after freezing and with 3 weeks regular intervals up to 12 weeks were examined. The viability loss during freezing process of S. thermophilus and L. bulgaricus were recorded 0.2-0.3 log cycles. While, in probiotic cultures this was observed 0.2-0.5 log cycles in L. acidophilus and 0.1-0.2 log cycles in B. lactis concentration. The glycerol 4% supplementation in this study has shown most significant improvement in viability (P<0.05).
Keywords
Probiotics, Inulin, Glycerol, Frozen Yogurt
To cite this article
Hafiz Shehzad Muzammil, Barbara Rasco, Muhammad Junaid, Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol, International Journal of Nutrition and Food Sciences. Vol. 7, No. 4, 2018, pp. 116-120. doi: 10.11648/j.ijnfs.20180704.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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