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Current Research in Dairy Sciences
Year: 2012  |  Volume: 4  |  Issue: 1  |  Page No.: 17 - 23

Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt

Parmjit S. Panesar and Chetan Shinde    

Abstract: Probiotics are increasingly finding use as dietary supplements in processed foods. These are known for improving the host intestinal microbial balance and several potential health benefits. Interest in developing new probiotics formulations beckons the food and neutraceutical industry’s interest to target general health and well-being of consumers. The use of Aloe vera juice in the probiotic foods can be a promising trend towards use of herb as well as functional ingredients in the dairy foods. In the present investigation, Aloe vera fortified probiotic yoghurt was prepared and the effect of storage on syneresis, pH, Lactobacillus acidophilus count, Bifidobacterium bifidum count of Aloe vera fortified probiotic yoghurt was assessed for storage study. Aloe vera fortified probiotic yoghurt was produced using skim milk powder in Aloe vera juice and water blend, incubating at 37°C for 8 h. Bacterial counts were determined by pour plate technique whereas syneresis was determined according to standard procedures. Syneresis was increased from 4.7 to 8.3% (v/w), pH decreased from 4.03 to 3.91, Lactobacillus acidophilus count decreased from 39.7x109 cfu mL-1 to 32.1x109 cfu mL-1 and Bifidobacterium bifidum count decreased from 16.9x109 to 7.3x109 cfu mL-1. Counts of both bacteria remain more than suggested value of more than 107 throughout the storage period. This study showed that the Aloe vera fortified probiotic yoghurt could be used as an adequate carrier of probiotic bacteria with bacterial counts more than suggested level.

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