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Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol

Received: 23 April 2018     Accepted: 19 May 2018     Published: 25 June 2018
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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).

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

Keywords

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

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    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

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    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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  • @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}
    }
    

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    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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Author Information
  • National Institute of Food Science and Technology, University of Agricultural Faisalabad, Faisalabad, Pakistan

  • School of Food Science, Washington State University, Pullman, Washington, USA

  • Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

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