IMPROVEMENT OF PROBIOTIC VIABILITY IN YOGURTS CONTAINING CEREAL BRAN

Background and Aim:In current years, there is an increasing trend for developing functional foodstuff containing probiotic microorganisms combined with prebiotic ingredients.Methods:In this study, the effect of incorporation of cereal bran including wheat and barley bran (1, 1.5 and 2%) into yoghurt on probiotic viability during cold storage was studied.Results:Results showed that Lactobacillus acidophilus and Bifidobacterium animalis count in samples containing wheat and barley bran was significantly higher than the control sample in whole storage period (p < .05). High levels of barley and wheat bran (2%) decreased sensory attributes although it led to viscosity increment. Sensory property scores of yoghurt samples containing level s of lower than 1.5% barley and wheat bran was similar control sample, while the number of L. acidophilus and Bifidobacterium animalis in this products was significantly higher than minimal acceptable level (107 CFU/g).in general, addition of barley and wheat bran in level of 1.5% can increase L. acidophilus and Bifidobacterium animalis during cold storage and didn’t significant impact on sensory scores.Conclusion:The finding obtained from this study could be applied by the industry to develop new high‐quality functional food.

کلیدواژه ها:

Barley ، wheat ، bran ، Lactobacillus and Bifidobacterium animalis