International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2021, Vol. 5(4) 362-380

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Adnan Amjad, Muhammad Sameem Javed, Aneela Hameed, Ammar Ahmad Khan, Muhammad Rizwan Amjad, Syeda Aimen Ali, Muhammad Asadullah & Ali Raza

pp. 362 - 380   |  DOI: https://doi.org/10.29329/ijiaar.2021.415.3

Published online: December 31, 2021  |   Number of Views: 156  |  Number of Download: 578

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Abstract

Results of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers. Samples fortified with barley bran has more numbers of probiotics as compare to control samples during storage.  Correlation between concentration of barley bran and bifidobacterium was optimistic. Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5% barley bran. Addition of barley bran increased the acidity percentage of yogurt and decreased viscosity value during 3 weeks of storage. Sensory scores of functional yogurt decreased with increased in barley bran. However sensory score of sample with (0.5% barley bran) did not significantly changed from control sample and number of bifidobacterium bacteria in this sample was higher than minimum standard level (log106 CFU/g) of world health organization (WHO). Syneresis value of control sample was significantly reduced with storage period but yogurt sample enriched with different concentration of barley bran were showed minimum decreased in syneresis percentage of yogurt. Barley bran level 1% can be added to yogurt successfully. Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran.

Keywords: Probiotics, Bran, Yoghurt

How to Cite this Article

APA 6th edition
Amjad, A., Javed, M.S., Hameed, A., Khan, A.A., Amjad, M.R., Ali, S.A., Asadullah, M. & Raza, A. (2021). Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran . International Journal of Innovative Approaches in Agricultural Research, 5(4), 362-380. doi: 10.29329/ijiaar.2021.415.3

Harvard
Amjad, A., Javed, M., Hameed, A., Khan, A., Amjad, M., Ali, S., Asadullah, M. and Raza, A. (2021). Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran . International Journal of Innovative Approaches in Agricultural Research, 5(4), pp. 362-380.

Chicago 16th edition
Amjad, Adnan, Muhammad Sameem Javed, Aneela Hameed, Ammar Ahmad Khan, Muhammad Rizwan Amjad, Syeda Aimen Ali, Muhammad Asadullah and Ali Raza (2021). "Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran ". International Journal of Innovative Approaches in Agricultural Research 5 (4):362-380. doi:10.29329/ijiaar.2021.415.3.
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