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Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was the obtaining of probiotic yogurt in which inulin is added. The control consists in an organoleptic examination, a physicochemical examination and monitoring of the evolution of bifidobacteria. The results obtained showed a progressive evolution by adding inulin. The highest difference was recorded for yogurt type 3 with an addition of 3% inulin, the number of bifidobacteria increased with 1.04x10 9 cfu/g in only 7 days, reaching 1.30 x 10 9 cfu/g.

Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber