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    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan
 

IJCEA 2014 Vol.5(5): 397-401 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2014.V5.417

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

T. Ozcan and O. Kurtuldu
Abstract—In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

Index Terms—Yoghurt, probiotic, dietary fiber, β-glucan.

Tulay Ozcan is with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: tulayozcan@uludag.edu.tr). Okan Kurtuldu is with the ETI Food Industries A.S., Eskisehir, Turkey

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Cite: T. Ozcan and O. Kurtuldu, "Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt," International Journal of Chemical Engineering and Applications vol. 5, no. 5, pp. 397-401, 2014.

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