Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties
Seven combinations of yogurt; C 1 [yogurt starter culture ( YSC )], T 1 , [ YSC + Lactobacillus acidophilus ( LA )], T 2 [ YSC + Bifidobacterium bifidum ( BB )], T 3 [ YSC + Lactobacillus plantarum ( LP )], T 4 [ YSC + Lactobacillus casei ( LC )], T 5 [ YSC + LA + BB ] and T 6 [ YSC + ...
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| Veröffentlicht in: | Journal of food science and technology 2020-06, Vol.57 (6), p.2038-2050 |
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| container_title | Journal of food science and technology |
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| creator | Soni, Richa Jain, Nayan K. Shah, Vidhi Soni, Jinal Suthar, Dipali Gohel, Priyal |
| description | Seven combinations of yogurt; C
1
[yogurt starter culture (
YSC
)], T
1
, [
YSC
+
Lactobacillus acidophilus
(
LA
)], T
2
[
YSC
+
Bifidobacterium bifidum
(
BB
)], T
3
[
YSC
+
Lactobacillus plantarum
(
LP
)], T
4
[
YSC
+
Lactobacillus casei
(
LC
)], T
5
[
YSC
+
LA
+
BB
] and T
6
[
YSC
+
LP
+
LC
] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc (
P
|
| doi_str_mv | 10.1007/s13197-020-04238-3 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7230091</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2405305022</sourcerecordid><originalsourceid>FETCH-LOGICAL-c474t-43521b7ec011dae01801b90d52cc9a9e1495d48ac2c17ca135a70391b16f530d3</originalsourceid><addsrcrecordid>eNp9Uc1u1jAQjBAVrUpfgAOKxIUDgV07xgkHpKr8SpV6KWfLcTapq8QOtlOpNx4d5_tKKRxqWfKuZnbWu1MULxDeIoB8F5FjKytgUEHNeFPxJ8URtFJUTQ3saY6BsQpRiMPiJMZryIcz2TB4VhxyVnPkHI6KX5_ohia_zORS6YdyCb6zPllT3vpxDelDScNAZofFFLR1pfFzZ51O1rsyX7emYLdET2_KcEV-8qM1W-LDqJ2faNnktOsfiOdooZAsxefFwaCnSCd373Hx48vny7Nv1fnF1-9np-eVqWWdqpoLhp0kA4i9JsAGsGuhF8yYVreEdSv6utGGGZRGIxdaAm-xw_eD4NDz4-LjXndZu5l6k-cNelJLsLMOt8prq_5FnL1So79RknGAFrPA6zuB4H-uFJOabTQ0TdqRX6NiNeRGIm89U1_9R732a8gL2rG4EKJlPLPYnmWCjzHQcP8ZBLV5rPYeq-yx2nmstqKXD8e4L_njaCbwPSFmyI0U_vZ-RPY3F4C0ZA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2403555923</pqid></control><display><type>article</type><title>Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Soni, Richa ; Jain, Nayan K. ; Shah, Vidhi ; Soni, Jinal ; Suthar, Dipali ; Gohel, Priyal</creator><creatorcontrib>Soni, Richa ; Jain, Nayan K. ; Shah, Vidhi ; Soni, Jinal ; Suthar, Dipali ; Gohel, Priyal</creatorcontrib><description>Seven combinations of yogurt; C
1
[yogurt starter culture (
YSC
)], T
1
, [
YSC
+
Lactobacillus acidophilus
(
LA
)], T
2
[
YSC
+
Bifidobacterium bifidum
(
BB
)], T
3
[
YSC
+
Lactobacillus plantarum
(
LP
)], T
4
[
YSC
+
Lactobacillus casei
(
LC
)], T
5
[
YSC
+
LA
+
BB
] and T
6
[
YSC
+
LP
+
LC
] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc (
P
< 0.05). Yogurt containing
LP
as single or in combination with
LC
resulted in significantly higher ash, protein, calcium and phosphorous level. Probiotic combination also significantly affected the rheological properties of yogurts (
P
< 0.05). Yogurt with
LP
and
LC
as single or in combination lead to significantly higher TSS and viscosity while significantly low syneresis, whereas yogurt with
LA
as single or in combination resulted in low pH and high TA (
P
< 0.05). Interestingly, combination of
LA
and
BB
increased TSS, reduced pH and syneresis as compare to these bacteria as single probiotic source. Panel experts found yogurt with
LP
more flavourful. Combination of multi-strain and multi-species probiotic resulted in improved texture but we found no significant difference in overall acceptability. Combination of probiotic strains also resulted in better probiotic potential with multi-species combination found to be even more effective.
BB
seemed more stable than three other probiotic strains. The present study can be helpful to dairy industry in developing new probiotic products and may provide a rational for selecting a combination of probiotic strains.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04238-3</identifier><identifier>PMID: 32431330</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acidity ; Bile ; Calcium ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy industry ; Food Science ; Industrial development ; Lactobacilli ; Minerals ; Nutrition ; Original ; Original Article ; pH effects ; Probiotics ; Properties (attributes) ; Rheological properties ; Rheology ; Salt tolerance ; Starter cultures ; Strains (organisms) ; Syneresis ; Viscosity ; Yogurt</subject><ispartof>Journal of food science and technology, 2020-06, Vol.57 (6), p.2038-2050</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-43521b7ec011dae01801b90d52cc9a9e1495d48ac2c17ca135a70391b16f530d3</citedby><cites>FETCH-LOGICAL-c474t-43521b7ec011dae01801b90d52cc9a9e1495d48ac2c17ca135a70391b16f530d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230091/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230091/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32431330$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Soni, Richa</creatorcontrib><creatorcontrib>Jain, Nayan K.</creatorcontrib><creatorcontrib>Shah, Vidhi</creatorcontrib><creatorcontrib>Soni, Jinal</creatorcontrib><creatorcontrib>Suthar, Dipali</creatorcontrib><creatorcontrib>Gohel, Priyal</creatorcontrib><title>Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Seven combinations of yogurt; C
1
[yogurt starter culture (
YSC
)], T
1
, [
YSC
+
Lactobacillus acidophilus
(
LA
)], T
2
[
YSC
+
Bifidobacterium bifidum
(
BB
)], T
3
[
YSC
+
Lactobacillus plantarum
(
LP
)], T
4
[
YSC
+
Lactobacillus casei
(
LC
)], T
5
[
YSC
+
LA
+
BB
] and T
6
[
YSC
+
LP
+
LC
] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc (
P
< 0.05). Yogurt containing
LP
as single or in combination with
LC
resulted in significantly higher ash, protein, calcium and phosphorous level. Probiotic combination also significantly affected the rheological properties of yogurts (
P
< 0.05). Yogurt with
LP
and
LC
as single or in combination lead to significantly higher TSS and viscosity while significantly low syneresis, whereas yogurt with
LA
as single or in combination resulted in low pH and high TA (
P
< 0.05). Interestingly, combination of
LA
and
BB
increased TSS, reduced pH and syneresis as compare to these bacteria as single probiotic source. Panel experts found yogurt with
LP
more flavourful. Combination of multi-strain and multi-species probiotic resulted in improved texture but we found no significant difference in overall acceptability. Combination of probiotic strains also resulted in better probiotic potential with multi-species combination found to be even more effective.
BB
seemed more stable than three other probiotic strains. The present study can be helpful to dairy industry in developing new probiotic products and may provide a rational for selecting a combination of probiotic strains.</description><subject>Acidity</subject><subject>Bile</subject><subject>Calcium</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy industry</subject><subject>Food Science</subject><subject>Industrial development</subject><subject>Lactobacilli</subject><subject>Minerals</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>pH effects</subject><subject>Probiotics</subject><subject>Properties (attributes)</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Salt tolerance</subject><subject>Starter cultures</subject><subject>Strains (organisms)</subject><subject>Syneresis</subject><subject>Viscosity</subject><subject>Yogurt</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9Uc1u1jAQjBAVrUpfgAOKxIUDgV07xgkHpKr8SpV6KWfLcTapq8QOtlOpNx4d5_tKKRxqWfKuZnbWu1MULxDeIoB8F5FjKytgUEHNeFPxJ8URtFJUTQ3saY6BsQpRiMPiJMZryIcz2TB4VhxyVnPkHI6KX5_ohia_zORS6YdyCb6zPllT3vpxDelDScNAZofFFLR1pfFzZ51O1rsyX7emYLdET2_KcEV-8qM1W-LDqJ2faNnktOsfiOdooZAsxefFwaCnSCd373Hx48vny7Nv1fnF1-9np-eVqWWdqpoLhp0kA4i9JsAGsGuhF8yYVreEdSv6utGGGZRGIxdaAm-xw_eD4NDz4-LjXndZu5l6k-cNelJLsLMOt8prq_5FnL1So79RknGAFrPA6zuB4H-uFJOabTQ0TdqRX6NiNeRGIm89U1_9R732a8gL2rG4EKJlPLPYnmWCjzHQcP8ZBLV5rPYeq-yx2nmstqKXD8e4L_njaCbwPSFmyI0U_vZ-RPY3F4C0ZA</recordid><startdate>20200601</startdate><enddate>20200601</enddate><creator>Soni, Richa</creator><creator>Jain, Nayan K.</creator><creator>Shah, Vidhi</creator><creator>Soni, 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Vidhi</au><au>Soni, Jinal</au><au>Suthar, Dipali</au><au>Gohel, Priyal</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2020-06-01</date><risdate>2020</risdate><volume>57</volume><issue>6</issue><spage>2038</spage><epage>2050</epage><pages>2038-2050</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Seven combinations of yogurt; C
1
[yogurt starter culture (
YSC
)], T
1
, [
YSC
+
Lactobacillus acidophilus
(
LA
)], T
2
[
YSC
+
Bifidobacterium bifidum
(
BB
)], T
3
[
YSC
+
Lactobacillus plantarum
(
LP
)], T
4
[
YSC
+
Lactobacillus casei
(
LC
)], T
5
[
YSC
+
LA
+
BB
] and T
6
[
YSC
+
LP
+
LC
] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc (
P
< 0.05). Yogurt containing
LP
as single or in combination with
LC
resulted in significantly higher ash, protein, calcium and phosphorous level. Probiotic combination also significantly affected the rheological properties of yogurts (
P
< 0.05). Yogurt with
LP
and
LC
as single or in combination lead to significantly higher TSS and viscosity while significantly low syneresis, whereas yogurt with
LA
as single or in combination resulted in low pH and high TA (
P
< 0.05). Interestingly, combination of
LA
and
BB
increased TSS, reduced pH and syneresis as compare to these bacteria as single probiotic source. Panel experts found yogurt with
LP
more flavourful. Combination of multi-strain and multi-species probiotic resulted in improved texture but we found no significant difference in overall acceptability. Combination of probiotic strains also resulted in better probiotic potential with multi-species combination found to be even more effective.
BB
seemed more stable than three other probiotic strains. The present study can be helpful to dairy industry in developing new probiotic products and may provide a rational for selecting a combination of probiotic strains.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32431330</pmid><doi>10.1007/s13197-020-04238-3</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2020-06, Vol.57 (6), p.2038-2050 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7230091 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Acidity Bile Calcium Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy industry Food Science Industrial development Lactobacilli Minerals Nutrition Original Original Article pH effects Probiotics Properties (attributes) Rheological properties Rheology Salt tolerance Starter cultures Strains (organisms) Syneresis Viscosity Yogurt |
| title | Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties |
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