Synbiotic yoghurt production and rheological, on determination of functional and sensory properties

In this study, 5 different concentrations (%0, %0,5 %1,0 %1,5 %2,5 %) inulin and %2,0 concentration probiotic yoghurt cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermorhilus, Lactobacillus delbrueckii subsp. bulgaricus) physically produced using synbiotic yoghurt, chemical, rheological and sensory properties were compared. Yogurt which has not any inulin has received the highest score in sensory evaluation. Whey seperetion, dry matter, total acidity and pH of yoghurt was not observerd any significant change and the highest viscosity was observed for 1% inulin added yoghurt. The selected concentration of inulin (1,0%) yoghurt produced during 14 days of storage at physical, chemical and sensory properties of the antimicrobial; The microbiological characteristics were studied for 21 days. 1,0% of the yoghurt produced by the addition of inulin for 21 days Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermorhilus, Lactobacillus delbrueckii subsp. bulgaricus counts were performed and probiotic bacteria of the probiotic properties for 21 days was found to be sufficient number of transport. The highest value of the dry matter of produced yoghurt during storage period was found that day 7. Yogurt's antimicrobial activities has been investigated against to Salmonella, E. coli O157:H7, L. monocytogenes, S. aureus and the highest MIK value is first day result but the lowest MIK value is 14.days result. Whey seperetion value and pH was observed to decrease while duration of yoghurt's storage. Total acidity values were observed to increase during storage. According to the total acceptability scores were appreciated more than 1 days yogurt in sensory evaluation.