Open AccessProduction and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum
Author(s) -
Maryam Haji Ghafarloo,
Mohammad Jouki,
Mahsa Tabari
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04151-4
Subject(s) - gum arabic , bifidobacterium bifidum , food science , arabic , chemistry , mathematics , traditional medicine , lactobacillus , bifidobacterium , fermentation , medicine , linguistics , philosophy
The objective of this study was to determine the effects of using ginger extract and gum arabic as a prebiotic on the viability of Bifidobacterium bifidum and physico chemical properties of Doogh (yogurt drink) during storage at 4 °C for 30 days. The results showed that by increasing the amounts of gum arabic to 0.5%, B. bifidum count increased significantly ( P < 0.05), but further increasing of the gum arabic, had no significant effect on B. bifidum count ( P > 0.05). By increasing the amounts of gum arabic, the viscosity of the Doogh samples was increased and phase separation was reduced significantly ( P < 0.05). The Doogh sample containing 0.25% gum arabic and 0.25% ginger extract had the highest number of probiotic population. Results showed that addition of B. bifidum increased acid development (°D) in Doogh samples during storage. In addition, phase separation in Doogh enriched by gum arabic was slower compared to control sample and the samples containing ginger extract. Doogh samples containing 0.25-1% gum arabic alone showed acceptable stability during storage time at 4 °C. In general, Doogh sample containing 0.25% ginger extract and 0.5% gum arabic gained the highest overall acceptability score in comparison with the other samples.