Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a symbiotic Fermented dairy product with the polysaccharides / fibers (maltodextrin, polydextrose and inulin) with a 3% concentration in combining them with Bifidobacterium longum ATCC 15707, Streptococcus thermophiles Texl 5842 and Lactococcus lactis subsp lactis ATCC 53214 (Lac. lactis spp lactis) in either skimmed or full fat fermented milk, and testing, the sensory and physicochemical and microbiological properties for fresh product and after incubation for 7 days. It was shown that the pH was having a clear decrease and acidity was showing an increase that was lowered by increasing the storage days at 5-7°C as well as a significant decreasing in the syneresis and increase in log 10 cfu/g of B. longumATCC 15707 count and viscosity was markedly increased at maltodextrin treatment. Finally, it was concluded that Maltodextrin was found to have good results in stimulation the probiotic bacterial count and enhancing the sensory properties of fermented milk compared with inulin and that is recommended by our work to use it in industry.
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots; evaluate the physicochemical, functional properties and functional groups of the purified inulin; determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulinmaltodextrin and compare it with that of the commercial inulin; examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria's viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
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