Physicochemical Properties and Viability of Probiotic Bacteria of Functional Synbiotic Camel Yogurt Affected by Oat β - Glucan during Storage

Abstract

The unique properties of camel milk, qualify this p roduct to be used as a nutraceutical. In this study, functional synbiotic yogurt made fro m camel milk has been investigated in three levels of fat (0, 2.5 and 5% (w/v)). Probioti c bacteria ( Streptococcus thermophilus , Lactobacilus delbrueckii and ssp. bulgaricus .) and β -glucan (prebiotic agent) were added in three levels of concentration (0.5, 1 and 1.5 % (v/ v)) and (0, 1 and 2% (w/v)), respectively. The physicochemical properties of the product and v iability of probiotic bacteria were measured on the 0, 7th and 14th days. Beta-glucan, fat and storage time had significantly (P< 0.05) increasing effects on viscosity, Water-Ho lding Capacity (WHC) and the viability of probiotic bacteria. These parameters caused decr ease in syneresis and pH of yogurt. It was concluded that the addition of oat β -glucan to camel milk to make functional synbiotic yogurt could result in a product of accep table physicochemical properties. Keywords: β -glucan , Camel milk, Prebiotic, Probiotic, Yogurt.