ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access
Dipti Rai1, R.K. Pandey2, Ajay Kumar Maurya1, D.C. Rai2, Dilip Kumar2 and Manju Tiwari1
1Centre of Food Science and Technology, Banaras Hindu University, Varanasi – 221 005, India.
2Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi, India.
J Pure Appl Microbiol. 2016;10(4):3071-3078
https://doi.org/10.22207/JPAM.10.4.80 | © The Author(s). 2016
Received: 10/05/2016 | Accepted: 28/06/2016 | Published: 31/12/2016
Abstract

The study was designed to evaluate the effect of cereals viz. oats, sorghum and amaranth on the storage quality parameters of synbiotic yoghurt. The products were developed by incorporating optimum level of oats (3.0%), sorghum (1.0%), amaranth (1.6%) and oats (3.0%), separately and were aerobically packaged in low-density polyethylene cups and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 28 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14, 21 and 28 days. Microbial population (log cfu/g) of both Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were in the same range in all yoghurt samples while cereals flour supplementation increased the count of Lactobacillus plantarum. The average pH of samples decreased from 4.5 to 4.3 during 28 days storage period. DPPH-radical-scavenging activity (77.97%) in cereal enriched yoghurt (synbiotic yoghurt) was significantly higher than probiotic (71.4%) and control sample (57%). Total phenolic was highest in synbiotic yoghurt in comparison with other yoghurt samples during the entire storage period. Supplementation of cereal flour along with probiotic bacteria Lactobacillus plantarum thus improved the functionality of yoghurt.

Keywords

Cereals, yoghurt, probiotic, synbiotic, DPPH-radical-scavenging activity.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.