Alptekin İ. M., Yılmaz N., Alptekin İ., Çakıroğlu F. P.
Kocaeli Üniversitesi Sağlık Bilimleri Dergisi, cilt.34, sa.3, ss.317-325, 2025 (TRDizin)
Özet
- Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production
Abstract
The aim of the current study was to investigate the effects of the
addition of inulin to yoghurt produced with fat-free milk on the viability
of bacteria (Lactobacillus acidophilus), sensory quality, and physical
properties. Inulin was added at four different percentages to yoghurts
(0%; IN0, 4%; IN4, 8%; IN8, and 12%; IN12). Yoghurts were produced
with fat-free milk, inulin and starter cultures containing Lactobacillus
acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium
lactis and Streptococcus thermophilus. Viscosity, pH, bacterial counting
(Lactobacillus acidophilus) and sensory evaluation were performed.
Also, the sensory evaluation was performed as single-blind in terms of
appearance, flavor, smell, color, creaminess, texture and consistency
with 20 trained panelists. The addition of inulin increased the viscosity
(p<0.001) and pH (p=0.006). Inulin, especially in IN4 and IN8,
stimulated the growth of Lactobacillus acidophilus, and the decrease
over time is less. Moreover, there were significant differences of total
score in sensory evaluation (p=0.011). While there was no significant
difference for appearance, smell and color, the highest score in terms of
flavor (p=0.002), creaminess (p=0.002), texture (p<0.001) and
consistency (p=0.001) was in IN8 compared to the other groups scores
with respectively 64.8±5.37, 69.3±5.18, 75.0±4.35 and 68.2±5.74
(p<0.05). Considering the overall score, IN8 (69.3±3.64) was
statistically significantly higher than IN0 (57.8±3.52), IN4 (52.6±3.99)
and IN12 (56.7±3.28). The results of the current study suggest that the
addition of inulin with 8% as a prebiotic may be beneficial in the
production of healthy and high-quality fat-free yoghurt.