Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Abstract

In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4˚C ± 1˚C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.

Usage of Inulin, Lemon, Carrot and Pea Fibers as Prebiotic for Bifidobacteriun Animalis Subsp. Lactis (BB-12)

“…Pea fiber led to slight increasing in the number of Bifidobacterium BB-12, while inulin caused the noticable increasing. Guler-Akın, Göncü, Akın & Akın, & Güler-Akın [1,6,7] also reported that probiotics had the ability to ferment DFs. Fiber level affected the number of Bifidobacterium BB-12 statistically (p<0.05).…”

“…Prebiotics are defined as non digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or more desired bacterial species in the colon, thus improving host health. Many oligosaccharides, are added to food as prebiotic, mainly to allow the preferential growth of probiotic organisms and called as prebiotics [1]. Dietary fiber (DF), which includes oligosaccharides, lignin, resistant starch, tannins and associated plant substances, is a remnant of the edible part of plant; it is analogous carbohydrates that are resistant to digestion and absorption in the human small intestine and undergo complete or partial fermentation in the human large intestine.…”

Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry

“…For example, the incorporation of these fibres into yoghurt can modify whey separation, water holding capacity, viscosity, firmness, adhesiveness, cohesion, elasticity, gumminess, and chewiness (Güler-Akın et al, 2018).…”

Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)

“…Prebiotics can be defined as non-digestible food ingredients that improve the host health via selectively stimulating the activity and/or growth of one or more bacterial strains in the colon. The main reason why many oligosaccharides are added to foods as prebiotics is that they provide preferential growth of probiotic organisms [16].…”