• editor.aipublications@gmail.com
  • Track Your Paper
  • Contact Us
  • ISSN: 2456-8635

International Journal Of Horticulture, Agriculture And Food Science(IJHAF)

Probiotics viability in frozen yogurt supplemented with oligofructose and glycerol

Hafiz Shehzad Muzammil , Barbara Rasco


International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-2,Issue-3, May - June 2018, Pages 70-76, 10.22161/ijhaf.2.3.6

Download | Downloads : 15 | Total View : 1260

Share

Functional foods are very common nowadays throughout the world due to their nutritional and health benefits. The present study was designed to see the viability of yogurt culture and probiotics in frozen yogurt when supplemented with oligofructose and glycerol. Different types of yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) were used for the preparation of frozen yogurt mixture. Furthermore, oligofructose(2%, 4%, and 6%) along with glycerol (1%, 2%, 3%, and 4%) were also used to improve the cultures viability. During analysis the viable count before freezing, after freezing and after every three weeks regular interval was done up to 12 weeks. The results have shown that the viability loss of S. thermophilus and L. bulgaricuswere recorded 0.3 and 0.36 log cyclesduring freezing which were further decreased as1.14 and 1.68log cyclesrespectively, at the end of storage. While, in L. acidophilus and B. lactiscultures this reduction wasobserved0.5 and 0.14log cyclesin freezing process which further reduced as 2.29 and 2.81log cycles respectively after 12 weeks.

Lactobacillus acidophilus, Bifidobacterium lactis,oligofructose, frozen yogurt.

[1] Akalin, A. S. &Erisir, D. (2008). Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream. Journal of Food Science.,73, 184-188.
[2] Cheikhyoussef, A., Pogor, N., Chen, W. & Zhang, H. (2008). Antimicrobial proteina- ceouscompounds obtained from bifidobacteria: from production to theirapplication. International Journal Food Microbiology, 125, 215–222.
[3] Cleusix, V., Lacroix, C., Vollenweider, S.&LeBlay, G. (2008). Glycerol induces reuterinproduction and decreases Escherichia coli population in an in vitro modelof colonic fermentation with immobilized human feces. MicrobialEcology, 63, 56–64.
[4] Delzenne, N. M., Neyrinck, A. M., Backhed, F. &Cani, P. D. (2011). Targeting gut microbiota inobesity: effects of prebiotics and probiotics. Nature Reviews Endocrinology, 7, 639–646.
[5] Eswaran, S., Muir, J., & Chey, W. D. (2013). Fiber and functional gastrointestinal disorders. The American journal of gastroenterology, 108(5), 718.
[6] Kumar, M., Verma, V., Nagpal, R., Kumar, A., Behare, P. V., Singh, B.&Aggarwal, P. K. (2011).Anticarcinogenic effect of probiotic fermented milk and chlorophyllin onaflatoxin-B1 induced liver carcinogenesis in rats. British Journal of Nutrition, 107, 1006–1016.
[7] Magarinos, H., Selaive, S., Costa, M., Flores, M.&Pizarro O. (2007). Viability of probioticmicro-organisms (Lactobacillus acidophilus La-5 and Bifidobacteriumanimalissubsp. LactisBb-12) in ice cream. International Journalof Dairy Technology, 60(2), 128-134.
[8] McFarland, L. V.&Elmer, G. W. (2006). Properties of evidence-based probiotics for humanhealth. In: Goktepe, I., Juneja, V. K.&Ahmedna, M. (eds) Probiotics in foodsafety and human health. Taylor and Francis, New York, pp 109–138
[9] Muzammil, H. S., Javed, I., Rasco, B.&Rashid, A. (2015). Viability of probiotics in frozen yogurt with different levels of overrun and glycerol supplementation. International Journalof Agricultureand Biology, 17, 648‒652.
[10] Muzammil, H. S., Rasco, B.&Sablani S. (2017). Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food and Nutrition Research. 61(1), 1290314.
[11] Oliveira, R. P. S., Florence, A. C. R., Silva, R. C., Perego, P., Converti, A., Gioielli, L. A., Maricê, N.&Oliveira, M. N. (2009). Effect of different prebiotics on the fermentationkinetics, probiotic survival and fatty acids profiles in nonfat symbioticfermented milk. International Journalof Food Microbiology, 128, 467–472
[12] Parnell, J. A.&Reimer, R.A. (2009). Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in over weight and obese adults. The American Journal of Clinical Nutrition, 89, 1751–1759,
[13] Ranadheera, C. S., Evansa, C. A., Adamsa, M. C.&Baines, S. K. (2013). Production of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research., 112, 174–180.
[14] Soukoulis, C., Lebesi, D.&Tzia, C. (2009). Enrichment of ice cream with dietary fiber: effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry, 115, 665-671.
[15] Tabasco, R., Paarup, T., Janer, C., Pelaez, C.&Requena, T. (2007). Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracaseiandBifidobacteriumlactis in fermented milk. International Dairy Journal, 17, 1107–1114.
[16] Takeda, K., Suzuki, T., Shimada, S. I., Shida, K., Nanno, M.&Okumura, K. (2006). Interleukin-12 is involved in the enhancement of human natural killer cell activity byLactobacilluscaseiShirota. Clinical& Experimental Immunology, 146,109–115.
[17] Tharmaraj, N.&Shah, N. P. (2003). Selective Enumeration of Lactobacillus delbrueckiissp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journalof Dairy Science, 86, 2288–2296.