Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
In the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viab...
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| Format: | Article |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1144 |
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| author | Manwinder Kaur Sidhu Fengzhi Lyu Thomas Patrick Sharkie Said Ajlouni Chaminda Senaka Ranadheera |
| author_facet | Manwinder Kaur Sidhu Fengzhi Lyu Thomas Patrick Sharkie Said Ajlouni Chaminda Senaka Ranadheera |
| author_sort | Manwinder Kaur Sidhu |
| collection | DOAJ |
| description | In the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10<sup>6</sup> CFU/g) in all yogurt types. Although there was no significant (<i>p</i> > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers. |
| first_indexed | 2024-03-10T17:09:12Z |
| format | Article |
| id | doaj.art-a5451c77d8d0403390bc5d5bc5ce7377 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:09:12Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a5451c77d8d0403390bc5d5bc5ce73772023-11-20T10:42:34ZengMDPI AGFoods2304-81582020-08-0199114410.3390/foods9091144Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal TransitManwinder Kaur Sidhu0Fengzhi Lyu1Thomas Patrick Sharkie2Said Ajlouni3Chaminda Senaka Ranadheera4School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaIn the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10<sup>6</sup> CFU/g) in all yogurt types. Although there was no significant (<i>p</i> > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.https://www.mdpi.com/2304-8158/9/9/1144dairyyogurtchickpea flourprobioticslactic acid bacteria |
| spellingShingle | Manwinder Kaur Sidhu Fengzhi Lyu Thomas Patrick Sharkie Said Ajlouni Chaminda Senaka Ranadheera Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit Foods dairy yogurt chickpea flour probiotics lactic acid bacteria |
| title | Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit |
| title_full | Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit |
| title_fullStr | Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit |
| title_full_unstemmed | Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit |
| title_short | Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit |
| title_sort | probiotic yogurt fortified with chickpea flour physico chemical properties and probiotic survival during storage and simulated gastrointestinal transit |
| topic | dairy yogurt chickpea flour probiotics lactic acid bacteria |
| url | https://www.mdpi.com/2304-8158/9/9/1144 |
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