EFFECTS OF DIFFERENT PREBIOTICS ON VIABILITY UNDER IN VITRO GASTROINTESTINAL CONDITIONS AND SENSORY PROPERTIES OF FERMENTED MILK


Koçer E., ÜNAL G.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.30, ss.568-582, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 30 Konu: 3
  • Basım Tarihi: 2018
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: ss.568-582

Özet

The effect of inulin, polydextrose and Hi-maize resistant starch on probiotic viability under simulated gastrointestinal conditions and sensory characteristics of ABT (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12, and Streptococcus thermophilus) fermented milk was investigated during 28 days. B. animalis presented higher survival rates under gastrointestinal stress than L. acidophilus. Although inulin addition enhanced viable counts of L. acidophilus more than those of other prebiotics during the gastric and enteric-1 phases, all samples showed similar L. acidophilus survival after the enteric-2 phase. The supplementation with Hi-maize indicated a protective effect on B. animalis tolerance to simulated gastrointestinal conditions on the 14- and 28-days. Inulin or Hi-maize did not affect the sensory properties of fermented milk whereas the product supplemented with polydextrose had the lowest scores specifically at the end of the storage period.