Abstract:
The effects of overrun and glycerol as a cryoprotectant on viability of probiotics in frozen yogurt were investigated. Frozen yogurt was prepared with different types of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) along with normal yogurt starter culture (Streptococcus salivarius ssp. thermophiles and L. delbrueckii ssp. bulgaricus). Frozen yogurt mixture was supplemented with 1.5, 3 and 4.5% glycerol and was frozen with 60, 80 and 100% overrun. Viability of probiotic bacteria after freezing and during storage period of 12 weeks was investigated. Supplementation of glycerol in the mixture has improved the survival of L. acidophilus and B. lactis during the frozen storage. At the end of storage period the overall loss in viability of the L. acidophilus with 60, 80 and 100% overrun was 1.81, 1.96 and 2.24 log CFU/g, respectively. The B. lactis viability loss with 60, 80 and 100% overrun was 2.11, 2.26 and 2.26 log CFU/g, respectively. All the supplemented probiotics maintained the minimum concentration of 107CFU/g in frozen yogurt during frozen storage, which is required for beneficial health effects in the host.
Page(s):
648-652
DOI:
DOI not available
Published:
Journal: International Journal of Agriculture and Biology, Volume: 17, Issue: 3, Year: 2015