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: 120  |  Number of Download: 463

Download PDF

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.
References
  1. A.P. do Espírito Santo, A., Perego, P., Converti, A., & Oliveira, M. (2012). Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT, 47(2), 393-399. [Google Scholar]
  2. Aghajani, A., Mortazav, S. A., Yazdi, F. T., Zenosian, M. S., & Asl, M. R. S. (2019). Color, microbiological and sensory properties of low–fat probiotic yoghurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage. Banat's Journal of Biotechnology, 10(19), 20-34. [Google Scholar]
  3. Alazzeh, A. Y., Zrieq, R., Azzeh, F. S., Smadi, M. M., Sulaiman, S., & Qiblawi, S. (2020). Initial enumeration and viability of probiotic strains in commercial yoghurt products under refrigerated conditions. [Google Scholar]
  4. Allgeyer, L., Miller, M., & Lee, S.-Y. (2010). Sensory and microbiological quality of yoghurt drinks with prebiotics and probiotics. Journal of Dairy Science, 93(10), 4471-4479. [Google Scholar]
  5. Amal, A., Eman, A., & Nahla, S. Z. (2016). Fruit flavored yoghurt: Chemical, functional and rheological properties. Int. J. Environ. Agric. Res, 2(5), 57-66. [Google Scholar]
  6. Aryana KJ, Plauche S, Rao RM, McGrew P, Shah NP. Fat-free plain yoghurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. J Food Sci. 2007, 72(3), 15-27. [Google Scholar]
  7. Awaisheh, S., Khalifeh, M., Al-Ruwaili, M., Khalil, O., Al-Ameri, O., & Al-Groom, R. (2013). Effect of supplementation of probiotics and phytosterols alone or in combination on serum and hepatic lipid profiles and thyroid hormones of hypercholesterolemic rats. Journal of Dairy Science, 96(1), 9-15 [Google Scholar]
  8. Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yoghurt during fermentation and storage. LWT, 84, 323-330. [Google Scholar]
  9. Cho, S. S., Qi, L., Fahey Jr, G. C., & Klurfeld, D. M. (2013). Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. The American journal of clinical nutrition, 98(2), 594-619. [Google Scholar]
  10. Costa, M. P., Frasao, B. S., Silva, A. C. O., Freitas, M. Q., Franco, R. M., & Conte-Junior, C. A. (2015). Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yoghurts. Journal of Dairy Science, 98(9), 5995–6003. [Google Scholar]
  11. Demirci, T., Aktaş, K., Sözeri, D., Öztürk, H. İ., & Akın, N. (2017). Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods, 36, 396-403. [Google Scholar]
  12. Desai, A., Powell, I., & Shah, N. (2004). Survival and activity of probiotic lactobacilli in skim milk containing prebiotics. Journal of Food Science, 69(3), FMS57-FMS60. [Google Scholar]
  13. El Rabey, H. A., Al-Seeni, M. N., & Amer, H. M. (2013). Efficiency of barley bran and oat bran in ameliorating blood lipid profile and the adverse histological changes in hypercholesterolemic male rats. BioMed research international,  [Google Scholar]
  14. FDA, U., Food, & Administration, D. (2018). CFR-Code of Federal Regulations Title 21. Chapter I, Sec, 312, 21 [Google Scholar]
  15. Fuller, R. (1989). A review: probiotics in man and animals. Journal of Applied Bacteriology, 66(5), 365-378. [Google Scholar]
  16. Goldenberg, J. Z., Lytvyn, L., Steurich, J., Parkin, P., Mahant, S., & Johnston, B. C. (2015). Probiotics for the prevention of pediatric antibiotic‐associated diarrhea. Cochrane Database of Systematic Reviews, (12). [Google Scholar]
  17. GOP. (2016). Economic Survey of Pakistan, 2015–16: Government of Pakistan, Economic Affairs Division, Ministry of Finance Islamabad. [Google Scholar]
  18. Hasani, S., Sari, A. A., Heshmati, A., & Karami, M. (2017). Physicochemical and sensory attributes assessment of functional low‐fat yoghurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food science & nutrition, 5(4), 875-880. [Google Scholar]
  19. Hashim, I., Khalil, A., & Afifi, H. (2009). Quality characteristics and consumer acceptance of yoghurt fortified with date fiber. Journal of Dairy Science, 92(11), 5403-5407. [Google Scholar]
  20. Mahmood, A., Abbas, N., & Gilani, A. (2008). Quality of stirred buffalo milk yoghurt blended with apple and banana fruits. Pak. J. Agric. Sci, 45(2), 275-279. [Google Scholar]
  21.   [Google Scholar]
  22. Mousavi, M., Heshmati, A., Daraei Garmakhany, A., Vahidinia, A., & Taheri, M. (2019). Texture and sensory characterization of functional yoghurt supplemented with flaxseed during cold storage. Food science & nutrition, 7(3), 907-917. [Google Scholar]
  23. Oliveira, R. P., Florence, A. C., Silva, R. C., Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International journal of food microbiology, 128(3), 467-472. [Google Scholar]
  24. Ozcan, T. (2013). Determination of yoghurt quality by using rheological and textural parameters. Paper presented at the 2013 2nd International Conference on Nutrition and Food Sciences-ICNFS [Google Scholar]
  25. Pandey, S. M., & Mishra, H. (2015). Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT-Food Science and Technology, 62(1), 458-467. [Google Scholar]
  26. Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E., & Alvarez-Ramírez, J. (2010). Enrichment of stirred yoghurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101(3), 229-235. [Google Scholar]
  27. Shafiee, Gelareh, Mortazavian, Amir, Mohammadifar, Mohammad Amin, Koushki, Mohammadreza, Mohammadi, Abdorreza,  Mohammadi, Reza. (2010). Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk. African Journal of Microbiology Research. 4, 1265-1274. [Google Scholar]
  28. Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435. [Google Scholar]
  29. Tannock, G. W. (2005). Probiotics and prebiotics: scientific aspects: Caister Academic Press. [Google Scholar]
  30. Terpou, A., Bekatorou, A., Kanellaki, M., Koutinas, A. A., & Nigam, P. (2017). Enhanced probiotic viability and aromatic profile of yoghurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier. Process Biochemistry, 55, 1-10. [Google Scholar]
  31. Tseng, A., & Zhao, Y. (2013). Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yoghurt and salad dressing. Food chemistry, 138(1), 356-365. [Google Scholar]
  32. Wachholz, P. A., Nunes, V. d. S., Polachini do Valle, A., Jacinto, A. F., & Villas-Boas, P. J. F. (2018). Effectiveness of probiotics on the occurrence of infections in older people: systematic review and meta-analysis. Age and ageing, 47(4), 527-536. [Google Scholar]
  33. Zanhi, N., & Jideani, I. (2012). Physico-chemical and sensory qualities of soy and milk solids fortified low fat yoghurt. African Journal of Agricultural Research, 7(38), 5336-5343. [Google Scholar]
  34. Zare, F., Boye, J., Orsat, V., Champagne, C., & Simpson, B. (2011). Microbial, physical and sensory properties of yoghurt supplemented with lentil flour. Food Research International, 44(8), 2482-2488. [Google Scholar]
  35. Zhao, Q., Hu, X., Guo, Q., Cui, S. W., Xian, Y., You, S., Gao, X. (2014). Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley. Food Hydrocolloids, 37, 60-68 [Google Scholar]
  36. Zomorodi, S., Aberoon, N., & Khosrowshahi, A.. (2015). Increase the survival of Lactobacillus acidophilus and improved quality properties of senbiotic yoghurt using apple and wheat fibers. [Google Scholar]
Meta
Vol. 5 (4)
Download
Metric
History
Related

Volume 5 Issue 4

December 2021

All Articles
Copyright © 2012 - 2024 International Journal of Innovative Approaches in Agricultural Research.
Pen Academic Publishing is a trademark of THDSoft.
This work is licensed under a Creative Commons Attribution 4.0 International License. CC BY-NC-ND
Electronic Journal Management System. This software was developed in Türkiye. ejournal.gen.tr
Pen Academic Publishing General Publication Policy: