Viability of probiotics in flavoured yoghurts made with different starter culture during storage.
Madhu, Prakash M. S., Anita Kochhar
Author Affiliation: Department of Foods and Nutrition, Post-Graduate and Research Centre, ANGR Agricultural University, Rajendra Nagar, Hyderabad (A.P.), India.
Food Science Research Journal 3 : 205-210
Abstract : Six different yoghurts were prepared with mango pulp and pineapple essence and sugar combination with Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus sporogens, Bifido bifidum, Bifido longum, and Bifido infantis as starter culture. Three types of yoghurts were developed under each flavours, with different combination of probiotics and termed as A1, B1, C1, A2, B2 and C2. A1, B1, C1 were mango yoghurts and A2, B2 and C2 were pineapple yoghurts. Statistically, the significant difference were found in viable counts from 7th day to 14th day (P0.05) in all yoghurts except in A2 and C2. The difference of viable counts from 0 day to 7th day was also found to be significant (P0.05) in A2 and C2. No significant difference was found from 14th day to 30th day in all yoghurts as 90-96 per cent viability loss of probiotics was observed by 14th day in all yoghurts. Pineapple yoghurt with probiotic blends of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus sporogens i.e., B2 had higher viability, among the different types of yoghurts developed.