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 AiM  Vol.6 No.14 , December 2016
Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber
Abstract:
In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.
Cite this paper: Güler-Akın, M. , Ferliarslan, I. and Serdar Akın, M. (2016) Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber. Advances in Microbiology, 6, 999-1009. doi: 10.4236/aim.2016.614094.
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