Manufacture and Properties of Low-Fat Bio Yoghurt Containing Probiotic Strains and Maltodextrin as Prebiotic Osama El

Background and Objective: Significant research has been focused in discovering which prebiotics is most beneficial in increasing the levels of probiotic bacteria in the gastrointestinal tract. Therefore, the present study was carried out to investigate the effect of adding maltodextrin as prebiotics on the properties and survival of different probiotic strains in low-fat bio-yoghurt during cold storage. Methodology: Low-fat bio-yoghurt was made using probiotic strains (Lb acidophilus NCTC12980R and Bifidobacterium bifidium NCTC1300R) and 2% maltodextrin as well as compared with traditional starter (Str. thermophilus and Lb. delbrueckii ssp. bulgaricus). Bio-yoghurt samples were evaluated for chemical, microbiological and organoleptic properties during storage at 4°C for 21 days. Results: The type of starter culture used did not affect on the dry matter, ash contents and viscosity in different bio-yoghurt. Culture combinations, fortification of maltodextrin and storage period significantly influenced on the acidity, SN\TN, diacetyle, acetaldehyde contents and viscosity in different bio-yoghurt. The results showed that maltodextrtin had no significant effect on the viability of yoghurt cultures and Lb. acidophilus strain while, it stimulated the growth of Bifi. bifidum starter bacteria to a great extent. Generally, the counts of probiotic strains used in bio-yoghurt made with maltodextrin were still higher than the recommended minimum levels (107 cfu/ ml) along the storage period. Conclusion: Addition of maltodextrin and use of probiotic strains such as Lb. acidophilus and Bifi. bifidum enhanced the sensory properties of bio-yoghurt samples when fresh and along the storage period.