Investigation of the effect of acacia gum and pectin addition on the functional and technological properties of black carrot added probiotic yogurt

In this study, changes in microbiological, physico-chemical, textural and sensory properties of probiotic yogurts produced with addition of black carrot puree, acacia gum and pectin throughout storage were investigated and technological properties of the produced functional products were determined. In the production of yogurt, 0,2% acacia gum and pectin were added to the milk. Yogurts containing acacia gum and pectin were prepared with 8% black carrot puree. Streptococcus thermophilus, Lactobacillus delbueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in production of probiotic yogurts. The number of probiotic bacteria, pH and titritable acidity, serum separation, colour values (L*,a*,b*, ΔE*, H°, C*), texturally firmness, concistency, cohesiveness and sensorial appearance, structure and texture, aroma, general acceptability and affordability values were determined on the 1., 7., 14., and 21. days of storage. After production, dry matter, ash, total antioxidant capacity (DPPH and FRAP), total phenolic, anthocyanin and reduced sugar contents were analyzed in the samples. It was found that addition of pectin, acacia gum and black carrot puree to probiotic yogurt stimulated the growth of probiotic bacteria and yogurt development during storage and the viability of the probiotic bacteria was determined within the biotherapeutic level (>6 log10 cfu/mL). The highest number of L. acidophilus and B. animalis subsp lactis were found in yogurt sample containing black carrot and acacia gum. It was detected that black carrot, pectin and acacia gum addition increased the total phenolic content and antioxidant activity of probiotic yogurts as well as improving textural properties. Sensorial attributes increased throughout storage whereas yogurts containing acacia gum and black carrot displayed higher scores for sensorial attributes. As a result, it was determined that acacia gum, pectin and black carrot puree supplementation had potential prebiotic on L. acidophilus and B. animalis subs lactis species, as well as enhancing the technological properties and incresing the functional properties of yogurt. These additives could be used in development of probiotic dairy products due to their colour, antioxidant and phenolic components.