To evaluate the effect of inulin and glycerol supplementation on the viability of probiotic and yogurt bacterial cultures in frozen yogurt, this study was conducted. The frozen yogurt mixture was prepared with different types of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) along with commercial yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). Different concentrations of inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%) were also supplemented. The cultural survival rates before and after freezing and with 3 weeks regular intervals up to 12 weeks were examined. The viability loss during freezing process of S. thermophilus and L. bulgaricus were recorded 0.2-0.3 log cycles. While, in probiotic cultures this was observed 0.2-0.5 log cycles in L. acidophilus and 0.1-0.2 log cycles in B. lactis concentration. The glycerol 4% supplementation in this study has shown most significant improvement in viability (P<0.05).
| Published in | International Journal of Nutrition and Food Sciences (Volume 7, Issue 4) |
| DOI | 10.11648/j.ijnfs.20180704.11 |
| Page(s) | 116-120 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2018. Published by Science Publishing Group |
Probiotics, Inulin, Glycerol, Frozen Yogurt
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APA Style
Hafiz Shehzad Muzammil, Barbara Rasco, Muhammad Junaid. (2018). Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol. International Journal of Nutrition and Food Sciences, 7(4), 116-120. https://doi.org/10.11648/j.ijnfs.20180704.11
ACS Style
Hafiz Shehzad Muzammil; Barbara Rasco; Muhammad Junaid. Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol. Int. J. Nutr. Food Sci. 2018, 7(4), 116-120. doi: 10.11648/j.ijnfs.20180704.11
AMA Style
Hafiz Shehzad Muzammil, Barbara Rasco, Muhammad Junaid. Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol. Int J Nutr Food Sci. 2018;7(4):116-120. doi: 10.11648/j.ijnfs.20180704.11
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Download@article{10.11648/j.ijnfs.20180704.11,
author = {Hafiz Shehzad Muzammil and Barbara Rasco and Muhammad Junaid},
title = {Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol},
journal = {International Journal of Nutrition and Food Sciences},
volume = {7},
number = {4},
pages = {116-120},
doi = {10.11648/j.ijnfs.20180704.11},
url = {https://doi.org/10.11648/j.ijnfs.20180704.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180704.11},
abstract = {To evaluate the effect of inulin and glycerol supplementation on the viability of probiotic and yogurt bacterial cultures in frozen yogurt, this study was conducted. The frozen yogurt mixture was prepared with different types of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) along with commercial yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). Different concentrations of inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%) were also supplemented. The cultural survival rates before and after freezing and with 3 weeks regular intervals up to 12 weeks were examined. The viability loss during freezing process of S. thermophilus and L. bulgaricus were recorded 0.2-0.3 log cycles. While, in probiotic cultures this was observed 0.2-0.5 log cycles in L. acidophilus and 0.1-0.2 log cycles in B. lactis concentration. The glycerol 4% supplementation in this study has shown most significant improvement in viability (P<0.05).},
year = {2018}
}
TY - JOUR T1 - Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol AU - Hafiz Shehzad Muzammil AU - Barbara Rasco AU - Muhammad Junaid Y1 - 2018/06/25 PY - 2018 N1 - https://doi.org/10.11648/j.ijnfs.20180704.11 DO - 10.11648/j.ijnfs.20180704.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 116 EP - 120 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20180704.11 AB - To evaluate the effect of inulin and glycerol supplementation on the viability of probiotic and yogurt bacterial cultures in frozen yogurt, this study was conducted. The frozen yogurt mixture was prepared with different types of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) along with commercial yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). Different concentrations of inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%) were also supplemented. The cultural survival rates before and after freezing and with 3 weeks regular intervals up to 12 weeks were examined. The viability loss during freezing process of S. thermophilus and L. bulgaricus were recorded 0.2-0.3 log cycles. While, in probiotic cultures this was observed 0.2-0.5 log cycles in L. acidophilus and 0.1-0.2 log cycles in B. lactis concentration. The glycerol 4% supplementation in this study has shown most significant improvement in viability (P<0.05). VL - 7 IS - 4 ER -
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