A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

Abstract

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly Flour TM ; the proposed approach relies upon milk fermentation through the classical starter of yogurt ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus , by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37–40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis . GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus , and then inoculated with B. infantis , was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

“…Fortunately, several studies have shown that the foods containing probiotics as live microbial dietary sup-plements have beneficial effects on the prevention and treatment of various gastrointestinal disorders. The antimicrobials produced by probiotics may not only reduce the number of living pathogenic cells but also affect the bacterial metabolism and toxin production [41]. Important mechanisms have also been developed to promote intestinal homeostasis, stabilize or maintain gastrointestinal barrier function, and suppress ROS-induced oxidative stress and carcinogenic enzymatic activities [8].…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…In milk-based beverages, the most frequent applications of MDs aim to improve the rheological, functional, sensory, and antioxidant properties of yogurts and fermented beverages based on milk. Probiotic products were most frequently evaluated, such as yogurt [46,48,49], fermented milk [51], and chocolate beverages [47]. Furthermore, other conventional products, such as yogurt [44,50,55] and dairy drink [57] formulation; yogurt [53] and milk chocolate [45] diet or light; fermented milk [52,56] and soy milk-based beverage [54] have been reported.…”

“…In this works, the authors use MDs for formulations of yogurt or fermented milk symbiotics, probiotics, or organic [46,49,51], with various applications. Such as investigate the influence of starter cultures mixtures for product development [48,55], evaluate the effects of different gums and their interactions on rheological, physicochemical, and sensory properties [44,47,52,56], formulate beverages with low/free sugar content [53,54], formulation of drinks with natural sweeteners [45], fortified with antioxidant [50], or for the formulation of low-cost milk drinks obtained from by-products [57].…”