Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus

Abstract

This study investigated the effects of adding short-chain and long-chain inulins on the growth of Lactobacillus rhamnosus and the physicochemical and sensory properties (appearance, structure-texture, odor and taste) of probiotic yogurt during cold storage. The inulin-supplemented yogurt batches were compared with control batches of unsupplemented yogurt and L. rhamnosus-inoculated yogurt. The inulins were incorporated at 2% w/w in the yogurt mixtures that were inoculated with L. rhamnosus and mixed cultures of Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus. The contents of organic acids (lactic, citric, acetic, propionic, formic and butyric) profile were determined using high-performance liquid chromatography. The results indicated that the viability of L. rhamnosus (6.71 log10 cfu/g) in probiotic yogurt was enhanced by the presence of short-chain inulin (RSI). Consequently, yogurt with short-chain inulin (RSI) received higher scores for odor, taste and overall acceptance than did yogurt containing long-chain inulin (RLI). However, the chain lengths of the inulins did not significantly affect the consistency, product appearance or the organic acid profile. PRACTICAL APPLICATIONSInulin is a natural component of some fruits and vegetables and widely used in functional foods for its nutritional benefits. In addition to its health promoting properties, as a dietetic fibre and as a prebiotic ingredient inulin has technological properties, as a low-calorie sweetener, fat substitute and texture modifier. Inulin also promotes healthy probiotic bacteria grown in the colon and enhances calcium absorption and immune functions. This study provided information on the effects of short-chain and long-chain inulin on the properties of probiotic yogurt containing Lactobacillus rhamnosus.

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

“…The higher mean flavour score of the 4% SCI sample could be due to the natural sweetness of the short-chain inulin. These results are similar to the findings of Canbulat et al [20], whose study of short-chain and long-chain inulin in a probiotic yogurt revealed that short-chain inulin received higher scores for odour, taste, and overall acceptance than the yogurt with long-chain inulin. This trend is similar to the mean sweetness scores (Figure 4) and mean texture scores ( Figure 5), with 4% SCI receiving a significantly higher score (p < 0.05) than other samples.…”

“…Other sensory evaluation studies regarding supplementation of inulin in probiotic dairy products showed similar results [20,33]. A study done by Canbulat et al [20] reports on the higher score for odour, taste, and overall acceptability for a yogurt with short-chain inulin than for a yogurt with long-chain inulin. A study done by Aryana et al shows that flavour scores for yogurt with short-chain inulin were significantly higher than for yogurt with long-chain inulin [33].…”

“…A few studies have reported positive outcomes in using prebiotics with probiotic culture [16,20,24,[28][29][30][31][32]. The prebiotics seem to enhance the growth and viability of probiotics.…”

“…Our research shows that the addition of inulin as a prebiotic showed no adverse effects on the viability of bacteria in all rice pudding samples, for the entire storage period. Other studies of inulin and its effect on probiotic bacteria in dairy products shows that the addition of inulin contributes to viable cell counts of bacteria [20,[30][31][32].…”

Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

“…In addition to the yogurt and dairy starter cultures, recent studies revealed the importance of the use of adjunct cultures for yogurt and other dairy products production in order to develop the technological properties of these products as well as enhance the functional properties of these products to be used as functional foods (Ekinci & Gurel, ; Sharp, McMahon, & Broadbent, ). These adjunct cultures include some other lactic acid bacteria (LAB) (Canbulat & Ozcan, ) and some Bifidobacteria species (Tejada‐Simon, Lee, Ustunol, & Pestka, ).…”