Heart disease-cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-FAT foods and the incidence of these diseases. Therefore the demand for low-FAT food products and PROBIOTICs has been dramatically increased. In this study, the effect of different levels of three hydrocolloids (inulin, chitosan and xanthan) at three levels (1, 2 and 3%) on survival of Lactobacillus acidophilus, physicochemical and sensory properties of YOGURT during 15 days of storage was explored using a combined design. Increased levels of inulin and chitosan positively affected La-5 count, apparent viscosity, acidity and sensory scores during storage. Using graphical method of optimizing (overlaid contour plots), optimum ratios were: inulin 93.4%, xanthan 0.6% and chitosan 6%.

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. This study investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemical properties of PROBIOTIC low FAT YOGURT manufactured with Lactobacillus acidophilus. Six experimental preparations of YOGURT were produced. Homogenized, standardized and pasteurized low FAT milk were divided into six portions. Four portions were fortified with 1% and 2% inulin and two portions were used without inulin. All of the preparations were heated up to 85oC and fermented at 42oC until a pH of 4.6 was reached. Titratable acidity and pH were determined during the incubation period of the samples and a storage time up to 14 days. Syneresis, color, sensory evaluation and bacterial counts were determined during the storage time. The results showed that inulin did not significantly affect the titratable acidity and pH of the YOGURTs after 4 h of fermentation at 40oC. There were no significant differences between pH, titratable acidity, syneresis, color and sensory evaluation of all treatments on days 1, 7 and 14 of storage. The counts of L. acidophilus and L. delbrueckii ssp. bulgaricus declined over time, but the addition of inulin to the milk increased the viability of these bacteria during the storage of synbiotic YOGURT. In conclusion, inulin can be used to manufacture low FAT synbiotic YOGURT with additional nutritional benefits without affecting the physico-chemical properties of YOGURT.

Due to the problems associated with FAT intake in diets and on the other hand, the positive role of FAT in dairy products such as YOGURT, the use of FAT substitutes such as starch will help maintain the ultimate quality. Chevil is one of the most important aromatic and medicinal plants in Iran, traditionally used in dairy products and ghee. The aim of this study was to evaluate the effect of corn starch (1, 1. 5, 2 %) and F. angulata extract (0. 1, 0. 2, 0. 3%) on some physicochemical characteristics including pH value, acidity, syneresis, viscosity and sensory parametrs color, flavor, consistency and overall acceptance of low-FAT PROBIOTIC YOGURT. The results showed that with increasing the corn starch content and F. angulata extract, pH value increased and decreased, respectively. YOGURT sample containing the highest corn starch (2%) and F. angulata extract (0. 3%) had the highest pH value and lowest acidity, respectively. With increasing corn starch, syneresis decreased. The sample containing 1. 5% corn starch had the highest viscosity. In contrast, samples containing more F. angulata extract had more syneresis and the lowest viscosity was related to yoghurt containing 0. 2% F. angulata extract. Over time, the sensory scores of samples were declined. The YOGURT sample containing 0. 1% F. angulata extract showed the highest color score. The highest average flavor, consistency and overall acceptance scores during cold storage belonged to the sample containing 2% corn starch. As a conclusion, we can introduce sample containing 2% corn starch as a sample with superior quality properties.

Background: The Prangos ferulacea (PF)-YOGURT is a traditional food in Iran. This study investigated the effects of PF on the microbial, physicochemical and sensory properties of PROBIOTIC yoghurt.Methods: Pasteurized low FAT milk was heated up to 85oC, cooled to 40oC, and then mixed with conventional and Lactobacillus casei starter cultures incubated at 37oC until pH decreased to 4.6. Then, the cooked PF was added to YOGURT and stored at 5oC for 21 days. Acidity, Syneresis, PROBIOTIC colony count and sensory evaluation of yoghurt was determined during the storage time. The experiments were replicated for three times. PROBIOTIC YOGURT (PY) was examined as the control and PROBIOTIC yoghurt containing 10, 20 and 30% Prangos ferulacea (PFY) as the samples. Results: Total titratable acidity of PFYs compared to PY was not significant during 21 days. The syneresis rate of PFY YOGURT showed significant differences compared to PY during storage time (P<0.001). Comparison of the mean scores of sensory attributes (taste, odor, syneresis, mouth feel and color) of PFY YOGURT showed that there were no significant differences with PY. Enumeration of lactobacillus casei (logCFU/mL) revealed significant differences in PFYs compared to PY in each experimental day (P=0.040). At the end of the storage time (day 21), the highest number of L.casei was observed in PY and PFY 20% and the lowest in PFY30%.Conclusion: Adding Prangos ferulacea (20%) to PROBIOTIC YOGURT prevented an increase in acidity, a decrease in syneresis rate and an increase in the number of PROBIOTIC bacteria during 21 days. Results showed that the highest number of PROBIOTIC bacteria was seen in PROBIOTIC YOGURT containing 20 percent Prangos ferulacea; probably, the existing fiber and some nutrients in Prangos ferulacea promoted the viability of PROBIOTIC bacteria.

Since most PROBIOTIC foods are dairy products and with regard to changing the taste of people, dairy product manufacturers are trying to develop new products, which have high nutritional value, in addition, provide variety for consumer ‘ s satisfaction. Nowadays, flavored YOGURT has a wide adoption among consumers. The flavoring of YOGURT is made by adding natural ingredients such as a variety of fresh or dried fruits and vegetables such as mint, pennyroyal, basil and shallot. In this study, the effects of adding Iranian shallot at 0/2, 0/3 and 0/4% on the viability of PROBIOTIC bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and some physicochemical (pH, titratable acidity, syneresis and viscosity) and overall acceptability of lowFAT stirred PROBIOTIC YOGURT containing 0/08 percent beta-glucan was investigated. The results showed that the addition of shallot affected significantly titratable acidity and pH of YOGURT samples (p<0. 05). With increasing the percentage of shallot, the viscosity and the viability of PROBIOTIC bacteria of stirred YOGURT samples were decreased and syneresis and overall acceptability were increased (p<0. 05).

The aim of study was to produce a low-FAT cacao containing PROBIOTIC YOGURT. For this reason a combination of PROBIOTIC bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic YOGURT (0.5% and 1.5% FAT). Populations of PROBIOTICs bacteria, physiochemical and sensory properties of the YOGURT samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01), besides no significant difference was observed between the populations of B. lactis in the chocolate YOGURT and control samples. The highest quantity of the PROBIOTIC bacteria was observed at day 7, followed by a decrease in their number, however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01). In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus, it can improve the nutritional value of PROBIOTIC YOGURT and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation.

Background and objective: Ocimum basilicum, generally identified as sugary basil, is a popular culinary herb. It contains functional oils such as chavicol, linalool, and eugenol, which are usually used in food and pharmaceutical industries. The aim of this study was evaluating the effect of basil seed gum on physicochemical and sensory attributes of low-FAT PROBIOTIC YOGURT. Materials and methods: Effect of basil seed gum at concentrations of 0. 1 and 0. 2% w/w was studied in low FAT PROBIOTIC YOGURT during 1, 7, and 15 days. pH, acidity, viscosity, and dry matter were analyzed in the samples and compared to control. Sensory properties were included to color, texture, mouthfeel, and flavor. Results and conclusion: After addition of basil seed gum to the YOGURTs, pH of the samples was slightly lower than control. By increasing the concentration of gum, viscosity and dry matter were increased during storage. Analysis of sensory evaluation showed that the samples containing gum had significant differences in texture compared to control. Sensory properties were improved by addition of gum except for color which had the best score in control. The samples containing 0. 1% w/w gum had significantly better flavor in comparison to the samples containing 0. 2% w/w gum in which the best mouthfeel was found. The least score of mouthfeel was related to control, although the differences were not significant. Results showed that basil seed hydrocolloid has good potential to be used as FAT replacer in food formula such as YOGURT.

In this study, the effect of prebiotic compounds (Inulin and wheat fibers) and FAT (0%, 2% and 3.5%) on viability of Lactobacillus casei in symbiotic YOGURT, its physicochemical properties, proteolysis, inhibition of angiotensin I-converting enzyme (ACE- inhibitory) and antioxidant activity during 21 days storage at 5±1oC was investigated. According to the results, adding prebiotic compounds significantly increased water holding capacity, proteolysis and ACE inhibitory of all treatments (P<0.05). Also statistical analysis showed that by increasing storage time, proteolysis increased but after going to a certain extent this trend began to decrease. The results confirm that the prebiotic compound had a positive effect on survival of PROBIOTIC organism (P<0.05) but effect of FAT level was not significant (p<0.05). The antioxidant activity was significantly affected by presence of prebiotic compound (P<0.05).

YOGURT is a fermented dairy product that nowadays the use of reduced-FAT varieties are interest to consumers. By reducing FAT the firmness and sensory properties of YOGURT is reducing. To improve the texture and sensory properties of yoghurt can be used hydrocolloids and adjunct starter cultures such as PROBIOTICs respectively. The aim of this study was to evaluate the effects of single and combined PROBIOTIC on physicochemical and sensory properties of low-FAT YOGURT containing the xanthan gum. Production samples from the point of view of microorganisms viable cell counts, pH, acidity, syneresis, total and free amino acid content and sensory properties during 28 days of storage at 4oC were evaluated. Increasing the storage time resulted in increase the acidity and syneresis and decrease the viable cell counts. Treatments containing S. thermophilus have highest viability of PROBIOTIC microorganisms. Results of Measuring amino acid showed that the amount of total and free amino acids during storage were uptrend, however, only threonine amino acid amount decreased during storage period. The results of sensory evaluation of low-FAT PROBIOTIC yoghurt samples showed that treatments contain Bifid bacterium pseudocatenulatum has the highest sensory scores compared to the control group and was introduced as the superior treatment.