The effect of broccoli and spinach fortification on physicochemical, microbiological, textural, and sensory properties probiotic yoghurts

In this study, stirred type probiotic (Bifidobacterium animalis ssp. lactis and Lactobacillus acidophilus) yoghurts were produced by adding 10% broccoli and spinach vegetable purees to cow milk and stored at +4ºC for 14 days. Changes in physicochemical, microbiological, textural and sensory properties of yoghurts were investigated. During the storage period on 1.,7. and 14. days dry matter, ash, pH, titratable acidity, fat, protein, serum separation, water holding capacity, water activity, phenolic substance, antioxidant activity, fatty acid composition, microbiological analysis, color (L*,a*, b*), textural analysis (firmness, consistency, cohesiveness, viscosity index), and sensory analysis (appearance, taste, odor, color, consistency in the mouth, consistency with a spoon) values were determined. It was observed that the addition of broccoli and spinach was effective in dry matter, ash, titration acidity, protein, fat, water holding capacity, serum separation, antioxidant activity and phenolic substance values. While the beneficial effects of broccoli addition on serum separation were observed, the same effect was not seen in the addition of spinach. Furthermore, the addition of broccoli and spinach, which are considered as prebiotics, to probiotic yogurts encourages the development of L. acidophilus and B. lactis determined. In general, in all probiotic yogurt samples, it was observed that the amount of bacteria decreased depending on the storage time. As a result, it has been observed that the addition of broccoli and spinach has a prebiotic effect for L. acidophilus and B. lactis bacterial species and gives functional properties to the products. In addition, it has been determined that the addition of broccoli and spinach can be used in industry thanks to the improvement of the bioactive components of probiotic yogurts.