AiM  Vol.6 No.14 , December 2016
Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber
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.

[1]   Güler-Akin, M.B. and Akin, M.S. (2007) Effects of Cysteine and Different Incubation Temperatures on the Microflora, Chemical Composition and Sensory Characteristics of Bio-Yogurt Made from Goat’s Milk. Food Chemistry, 100, 788-793.

[2]   Lourens-Hattingh, A. and Viljoen, B.C. (2001) Yogurt as Probiotic Carrier Food. International Dairy Journal, 11, 1-17.

[3]   El-Nagar, G., Clowes, G., Tudorica, C.M. and Kuri, V. (2002) Reological Quality and Stability of Yog-Icecream with Added Inulin. International Journal of Dairy Technology, 55, 89-93.

[4]   Elleuch, M., Bedigian, D., Roiseux, O., Besbes S., Blecker, C. and Attia, H. (2011) Dietary Fiber and Fiber-Rich By-Products of Food Processing: Characterisation, Technological Functionality and Commercial Applications: A Review. Food Chemistry, 124, 411-421.

[5]   Meyer, D., Bayarri, S., Tárrega, A. and Costell, E. (2011) Inulin as Texture Modifier in Dairy Products. Food Hydrocolloid, 25, 1881-1890.

[6]   Martensson, O., Osteb, R. and Holsta, O. (2002) The Effect of Yoghurt Culture on the Survival of Probiotic Bacteria in Oat-Based, Non-Dairy Products. Food Research International, 35, 775-784.

[7]   De Moura, F.A., Pereira, J.M., Da Silva, D.O., Da Rosa Zavareze, E., Da Silveira Moreira, A., Helbig, E. and Dias, A.R.G. (2011) Effects of Oxidative Treatment on the Physicochemical, Rheological and Functional Properties of Oat β-Glucan. Food Chemistry, 128, 982-987.

[8]   Ozer, D., Akln, M.S. and Ozer, B. (2005) Effect of Inulin and Lactulose on Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in Acidophilus-Bifidus Yoghurt. Food Science and Technology International, 11, 19-24.

[9]   Srisuvor, N., Chinprahast, N., Prakitchaiwattana, C. and Subhimaros, S. (2013) Effects of Inulin and Polydextrose on Physicochemical and Sensory Properties of Low-Fat Set Yoghurt with Probiotic-Cultured Banana Puree. LWT - Food Science and Technology, 51, 30-36.

[10]   Ali, S., Masud, T. and Abbasi, K.S. (2011) Physico-Chemical Characteristics of Apricot (Prunus armeniaca L.) Grown in Northern Areas of Pakistan. Scientia Horticulture, 30, 386-392.

[11]   Tamime, A.Y. and Robinson, R.K. (1999) Yogurt Science and Technology. 2nd Edition, Woodhead Publishing Ltd., Cambridge.

[12]   AOAC (1990) Official Methods of Analysis. 15th Edition, Association of Official Analytical Chemists, Arlington, Virginia.

[13]   Remeuf, F., Mohammed, S., Sodini, I. and Tissierb, J.P. (2003) Preliminary Observations on the Effects of Milk Fortification and Heating on Microstructure and Physical Properties of Stirred Yogurt. International Dairy Journal, 13, 773-782.

[14]   Ozer, B., Robinson, R.K., Grandison, A.S. and Bell, A.E. (1997) Comparison of Techniques for Measuring the Rheological Properties of Labneh (Concentrated Yoghurt). International Journal of Dairy Technology, 50, 129-133.

[15]   Bodyfelt, F.W., Tobias, J. and Trout, G.M. (1988) The Sensory Evaluation of Dairy Products. An Avi Book Published by Van Nostrand Reinhold, New York.

[16]   Düzgünes, O., Kesici, T., Kavuncu, O. and Gürbüz, F. (1987) Researches and Practice Methods (Statistical Methods II). AU Agricultural Faculty Publishes, Ankara, 1021.

[17]   Gonzalez, N.J, Adhikari, K. and Sancho-Madriz, M.F. (2011) Sensory Characteristics of Peach-Flavored Yogurt Drinks Containing Prebiotics and Synbiotics. LWT—Food Science and Technology, 44, 158-163.

[18]   Guven, M., Yasar, K., Karaca, O.B. and Hayaloglu, A.A. (2005) The Effect of Inulin as a Fat Replacer on the Quality of Set-Type Low-Fat Yogurt Manufacture. International Journal of Dairy Technology, 58, 180-184.

[19]   Sahan, N., Yasar, K. and Hayaloglu, A.A. (2008) Physical, Chemical and Flavour Quality of Non-Fat Yogurt as Affected by a Beta-Glucan Hydrocolloidal Composite during Storage. Food Hydrocolloid, 22, 1291-1297.

[20]   Sengul, M., Erkaya, T., Sengul, M. and Yildiz, H. (2012) The Effect of Adding Sour Cherry Pulp into Yoghurt on the Physicochemical Properties, Phenolic Content and Antioxidant Activity during Storage. International Journal of Dairy Technology, 65, 429-436.

[21]   Pinero, M.P., Parra, K., Huerta-Leidenz, N., Arenas de Moreno, L., Ferrer, M., Araujo, S. and Barboza, Y. (2008) Effect of Oat’s Soluble Fiber (β-Glucan) as a Fat Replacer on Physical, Chemical, Microbiological and Sensory Properties of Low-Fat Beef Patties. Meat Science, 80, 675-680.

[22]   Gee, V.L., Vasanthan, T. and Temelli, F. (2007) Viscosity of Model Yogurt Systems Enriched with Barley Beta-Glucan as Influenced by Starter Cultures. International Dairy Journal, 17, 1083-1088.

[23]   Kearney, N., Stack, H.M., Tobin, J.T., Chaurin, V., Fenelon M.A., Fitzgerald, G.F., Ross, R.P. and Stanton, C. (2011) Lactobacillus Paracasei NFBC 338 Producing Recombinant Beta-Glucan Positively Influences the Functional Properties of Yoghurt. International Dairy Journal, 21, 561-567.

[24]   Robinson, R.K. (1999) The Potential of Inulin as a Functional Ingredient. British Food Journal, 97, 30-33.

[25]   Vasiljevic, T., Kealy, T. and Mishra, V.K. (2007) Effects of Beta-Glucan Addition to a Probiotic Containing Yogurt. Journal of Food Science, 72, C405-C411.

[26]   Snart, J., Bibiloni, R., Grayson, T., Lay, C., Zhang, H. and Allison, G.E. (2006) Supplementation of the Diet with High-Viscosity Beta-Glucan Results in Enrichment for Lactobacilli in the Rat Cecum. Applied and Environmental Microbiology, 72, 1925-1931.

[27]   Akin, M.B., Akin, M.S. and Kirmaci, Z. (2007) Effects of Inulin and Sugar Levels on the Viability of Yogurt and Probiotic Bacteria and the Physical and Sensory Characteristics in Probiotic Ice-Cream. Food Chemistry, 104, 93-99.

[28]   Dave, R.I. and Shah, N.P. (1997) Viability of Yogurt and Probiotic Bacteria in Yogurts Made from Commercial Starter Cultures. International Dairy Journal, 7, 31-41.

[29]   Mayo, B., Aleksandrzak-Piekarczyk, T., Fernandez, M., Kowalczyk, M., Alvarez-Martin, P. and Bardowski, J. (2010) Updates in the Metabolism of Lactic Acid Bacteria. In: Mozzi, F., Raya, R.R. and Vignolo, G.M., Eds., Biotechnology of Lactic Acid Bacteria: Novel Applications, Wiley-Blackwell, Ames, 3-33.

[30]   Sendra, E., Fayos, P., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E. and Perez-Alvarez, J. (2008) Incorporation of Citrus Fibers in Fermented Milk Containing Probiotic Bacteria. Food Microbiolog, 25, 13-21.

[31]   De Souza Oliveira, R.P., Perego, P., de Oliveira, M.N. and Converti, A. (2011) Effect of Inulin as Prebiotic and Synbiotic Interactions between Probiotics to Improve Fermented Milk Firmness. Journal of Food Engineering, 107, 36-40.

[32]   Fernandez-Garcia, E., McGregor, J.U. and Traylor, S. (1998) The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt. Journal of Dairy Science, 81, 655-663.