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.
