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Sensory Properties of B ulgarian Yogurts, Supplemented with Lactobacilli as Probiotic Adjuncts
Author(s) -
Tropcheva Rositsa,
Georgieva Ralitsa,
Paskov Vladislav,
Karsheva Maria,
Danova Svetla
Publication year - 2014
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12065
Subject(s) - probiotic , food science , lactobacillus plantarum , flavor , fermented milk products , lactobacillus , biology , fermentation , starter , health benefits , lactobacillus brevis , microbiology and biotechnology , lactic acid , bacteria , medicine , traditional medicine , genetics
Abstract Dairy products supplemented with probiotic cultures are a widely accepted approach in the development of functional foods. Moreover, this is the easier way to administrate and to deliver a probiotic culture to the consumers. With this aim, four potential probiotic strains, belonging to the species L actobacillus plantarum , L actobacillus salivarius , L actobacillus brevis and L actobacillus delbrueckii subsp. bulgaricus were preselected as probiotic adjuncts to B ulgarian yogurt. The sensory properties of fermented products, enriched with these cultures, were evaluated using descriptive analyses. The tests were conducted to establish the differences between probiotic and standard yogurts and to estimate the technological relevance of preselected strains. At the end of the storage period, a high ratio of survival and strain‐specific effects on sensory quality of the obtained fermented milks were detected with greater influence on the flavor/taste. The L . plantarum was estimated as the most appropriate adjunct, with a positive effect on sensory properties of typical Bulgarian yogurt. Practical Applications Functional foods, incorporating probiotic bacteria with scientifically proven health claims, have a great potential for improving the healthy balance and the quality of life. Currently they provide the largest segment of the functional food market. Thus, the search for new probiotics is in continuous great interest today. With this aim we pre‐selected four Lactobacilli in vitro characterized as candidate probiotics. The technological relevance of these lactic acid bacteria cultures as probiotic adjuncts to Bulgarian yogurts is very important for their further industrial implementation. The key parameters, Lactobacillus viability in fermented milks and the impact of the probiotic adjuncts on the sensory quality, were monitored. Obtained results suggest perspectives for an application of the strain L. plantarum RL as adjunct culture in dairy products like yogurt. The other studied strains, L. salivarius LS and L. brevis KR could be used as probiotics in other types of fermented dairy products and functional foods.