TITLE:
Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber
AUTHORS:
Mutlu B. Güler-Akın, Ismet Ferliarslan, Musa Serdar Akın
KEYWORDS:
Probiotic Drinking Yoghurt, Inulin, Oat Fiber
JOURNAL NAME:
Advances in Microbiology,
Vol.6 No.14,
December
8,
2016
ABSTRACT:
In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.