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Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes
Author(s) -
Soltani Mohammad,
Hekmat Sharareh,
Ahmadi Latifeh
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12389
Subject(s) - probiotic , lactobacillus rhamnosus , mung bean , food science , biology , strain (injury) , agronomy , lactobacillus , fermentation , bacteria , genetics , anatomy
Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR ‐1 supplemented with oat ( PYO ), barley ( PYB ), quinoa ( PYQ ), mung bean ( PYM ) or adzuki bean ( PYA ). There were no significant differences ( P > 0.05) in microbial counts between samples. The mean counts (×10 8 CFU/mL) of L. rhamnosus GR ‐1 for PYC , PYB , PYO , PYQ , PYA and PYM were 4.2, 4.7, 5.7, 8.2, 1.4 and 3.0, respectively. Sensory evaluation showed that there is potential for incorporating grains such as oat, barley and adzuki bean in probiotic yoghurt.