Effect of inulin, fructooligosaccharides and L. acidophilus informulating a synbiotic yoghurt

ABSTRACT

The objective of the present investigation is to develop a suitable protocol for low fat synbiotic yoghurt with inclusion of L. acidophilus (probiotic), Inulin and Fructo oligosaccharides (prebiotics). The prebiotic yoghurts were prepared by using control yoghurt and addition of prebiotics. The nutritional profile of control yoghurt (CY), prebiotic yoghurt (PY) and Synbiotic yoghurt(SY) were studied. The nutritional profile of the products studied includes mineral composition, carbohydrate and in vitro calcium availability. The carbohydrate profiles determined were the total soluble sugars, reducing and non-reducing sugars. The prebiotics (which are fructose polymers) containing yoghurt exhibited a high sugar profile. The prebiotic yoghurt showed high mineral profile of Ca, Mg, and P followed by synbiotic yoghurt. In vitro calcium availability was found higher in samples containing inulin and/ FOS. Prebiotic yoghurt samples showed higher sensory acceptability scores than other samples. Texture profile analysis further confirmed improvement in textural parameters in samples containing prebiotics. Thus, the present investigation resulted in the development of low fat prebiotic and synbiotic yoghurts with improved functionality and enhanced therapeutic benefits, suitable for infants and elderly owing to its better digestibility and high nutrient availability, for boosting the immune system and for producing beneficial clinical and systemic effects.

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Effect of inulin, fructooligosaccharides and L. acidophilus in formulating a synbiotic yoghurt

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