Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin
"> Figure 1
<p>Change of pH and acidity (<b>A</b>), syneresis (<b>B</b>), and fat content (<b>C</b>) of the yogurt samples during storage at 4 °C for 28 days: Control plain yogurt (S1), probiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> (S2), synbiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> + 1% inulin (S3), 0.5% <span class="html-italic">S. boulardii</span> + 1.5% inulin (S4), 0.5% <span class="html-italic">S. boulardii</span> + 2% inulin (S5). Different letters denote statistical differences (<span class="html-italic">p</span> < 0.05).</p> "> Figure 2
<p>Texture profile analysis of the control plain yogurt (S1), probiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> (S2), synbiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> + 1% inulin (S3), 0.5% <span class="html-italic">S. boulardii</span> + 1.5% inulin (S4), and 0.5% <span class="html-italic">S. boulardii</span> + 2% inulin (S5). Different letters denote statistical differences (<span class="html-italic">p</span> < 0.05).</p> "> Figure 3
<p>Survival of <span class="html-italic">S. boulardii</span> in the yogurt samples during storage at 4 °C for 28 days: Probiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> (S2), synbiotic yogurt with 0.5% <span class="html-italic">S. boulardii</span> + 1% inulin (S3), 0.5% <span class="html-italic">S. boulardii</span> + 1.5% inulin (S4), 0.5% <span class="html-italic">S. boulardii</span> + 2% inulin (S5).</p> "> Figure 4
<p>Scanning electron microscope images at low (400×) and high (5000×) magnifications of the control plain yogurt sample S1 (<b>A</b>,<b>C</b>) and synbiotic yogurt sample S3 with 0.5% <span class="html-italic">S. boulardii</span> + 1% inulin (<b>B</b>,<b>D</b>,<b>E</b>).</p> "> Figure 5
<p>Mean square displacement (MSD) (<b>A</b> for S1, <b>B</b> for S3).</p> "> Figure 6
<p>Solid–liquid balance (SLB) values of the control plain yogurt (S1) and synbiotic yogurt with 0.5% <span class="html-italic">Saccharomyces boulardii</span> + 1% inulin (S3).</p> "> Figure 7
<p>Storage modulus (G′) and loss modulus (G″) of the control plain yogurt (S1) and synbiotic yogurt with 0.5% <span class="html-italic">Saccharomyces boulardii</span> + 1 % inulin (S3).</p> ">
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganisms and Culture Condition
2.2. Preparation of Yogurt
2.3. Physiochemical Parameters
2.4. Texture Profile Analysis of Yogurt Samples
2.5. Microbial Enumeration
2.6. Volatile Analysis
2.7. Sensory Evaluation
2.8. Microstructural Analysis
2.9. Microrheological Analysis
2.10. Statistical Analysis
3. Results and Discussion
3.1. Physiochemical Parameters of Synbiotic Yogurt
3.2. Texture Profile
3.3. Survivability of S. boulardii and LAB in Synbiotic Yogurt
3.4. Volatile Compounds of Synbiotic Yogurt
3.5. Sensory Evaluation
3.6. Microstructure and Microrheology of Synbiotic Yogurt
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | pH | Acidity (%) | Fat (%) | Total Solid (%) | Total Protein (%) |
---|---|---|---|---|---|
S1 | 4.50 ± 0.04 a | 0.89 ± 0.05 a | 3.11 ± 0.12 a | 16.48 ± 0.13 b | 3.71 ± 0.07 a |
S2 | 4.49 ± 0.07 a | 0.90 ± 0.03 a | 3.10 ± 0.09 a | 16.45 ± 0.15 b | 3.49 ± 0.04 d |
S3 | 4.51 ± 0.05 a | 0.88 ± 0.07 a | 3.09 ± 0.10 a | 16.57 ± 0.12 ab | 3.55 ± 0.06 cd |
S4 | 4.50 ± 0.02 a | 0.89 ± 0.04 a | 3.07 ± 0.11 a | 16.64 ± 0.10 ab | 3.59 ± 0.09 bc |
S5 | 4.52 ± 0.08 a | 0.87 ± 0.08 a | 3.05 ± 0.07 a | 16.83 ± 0.18 a | 3.65 ± 0.05 ab |
Concentration (µg/L) | |||||||||
---|---|---|---|---|---|---|---|---|---|
Volatiles | RT a | RI b | CAS | Identification | S1 | S2 | S3 | S4 | S5 |
Acids | |||||||||
Acetic acid | 2.05 | 610 | 64-19-7 | RI, MS | n.d | n.d | 88.19 | n.d | n.d |
Octanoic acid | 12.18 | 1178 | 124-07-2 | RI, MS | 28.41 | 25.80 | n.d | n.d | n.d |
Hexanoic acid | 6.35 | 937 | 142-62-1 | RI, MS | 26.27 | 51.13 | 80.66 | 305.09 | 46.26 |
Esters | |||||||||
Formic acid, isopentyl ester | 2.39 | 831 | 110-45-2 | RI, MS | n.d | 99.30 | n.d | n.d | n.d |
Butanoic acid, 3-methyl-, 3-methylbutyl ester | 9.82 | 1105 | 659-70-1 | RI, MS | n.d | n.d | n.d | n.d | 29.09 |
Octanoic acid, methyl ester | 10.42 | 1123 | 111-11-5 | RI, MS | n.d | n.d | n.d | 22.93 | 20.22 |
Octanoic acid, ethyl ester | 12.8 | 1197 | 106-32-1 | RI, MS | 34.48 | 53.46 | 101.09 | 207.18 | 180.43 |
Decanoic acid, ethyl ester | 19.2 | 1395 | 110-38-3 | RI, MS | n.d | n.d | n.d | n.d | 29.01 |
Hexadecanoic acid, ethyl ester | 35.43 | 2093 | 628-97-7 | RI, MS | loq | loq | loq | 42.37 | 16.40 |
Aldehydes | |||||||||
3-Furaldehyde | 3.41 | 835 | 498-60-2 | RI, MS | n.d | n.d | 50.57 | 51.43 | 48.52 |
5-Hydroxymethylfurfural | 13.85 | 1224 | 67-47-0 | RI, MS | n.d | n.d | 115.41 | n.d | n.d |
Alcohols | |||||||||
3-Furanmethanol | 3.85 | 864 | 4412-91-3 | RI, MS | n.d | n.d | 80.89 | 85.54 | 82.12 |
Phenylethyl alcohol | 10 | 1110 | 60-12-8 | RI, MS | n.d | n.d | 128.23 | 75.12 | 51.70 |
Maltol | 10.13 | 1115 | 118-71-8 | RI, MS | n.d | n.d | 62.50 | 70.33 | 77.12 |
2-(2-Butoxyethoxy)- ethanol | 12.52 | 1188 | 112-34-5 | RI, MS | n.d | n.d | n.d | 20.32 | 18.01 |
Ketones | |||||||||
2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one | 6.3 | 989 | 10,230-62-3 | RI, MS | n.d | n.d | 84.78 | 80.09 | 78.22 |
2,3-Dihydro-3,5-dihydroxy--6-methyl-4H-pyran-4-one | 11.16 | 1146 | 28,564-83-2 | RI, MS | n.d | n.d | 258.34 | 21.92 | n.d |
Pyrazole | |||||||||
3-Methoxycarbonylpyrazole | 9.16 | 1083 | 15,366-34-4 | RI, MS | n.d | n.d | 82.43 | 85.44 | 90.23 |
Others | |||||||||
Methoxy-phenyl- oxime | 4.32 | … | … | MS | 45.61 | loq | 228.48 | 229.47 | 40.80 |
Naphthalene | 12.2 | 1178 | 91-20-3 | RI, MS | n.d | n.d | n.d | 136.91 | 140.44 |
Sample | Color and Appearance | Taste and Odor | Texture | Overall Acceptability | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Storage/Day | Storage/Day | Storage/Day | Storage/Day | |||||||||||||||||
0 | 7 | 14 | 21 | 28 | 0 | 7 | 14 | 21 | 28 | 0 | 7 | 14 | 21 | 28 | 0 | 7 | 14 | 21 | 28 | |
S1 | 3 | 8.14 cd ± 1.48 | 7.98 def ± 1.37 | |||||||||||||||||
S2 | 6.30 lmn ± 1.2 | 6.11 no ± 0.71 | ||||||||||||||||||
S3 | 8.08 cde ± 0.56 | 7.91 efg ± 1.28 | ||||||||||||||||||
S4 | 7.83 fgh ± 0.58 | 7.68 h ± 0.84 | ||||||||||||||||||
S5 | 6.70 k ± 1.34 | 6.51 mno ± 1.58 |
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Sarwar, A.; Aziz, T.; Al-Dalali, S.; Zhao, X.; Zhang, J.; ud Din, J.; Chen, C.; Cao, Y.; Yang, Z. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin. Foods 2019, 8, 468. https://doi.org/10.3390/foods8100468
Sarwar A, Aziz T, Al-Dalali S, Zhao X, Zhang J, ud Din J, Chen C, Cao Y, Yang Z. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin. Foods. 2019; 8(10):468. https://doi.org/10.3390/foods8100468
Chicago/Turabian StyleSarwar, Abid, Tariq Aziz, Sam Al-Dalali, Xiao Zhao, Jian Zhang, Jalal ud Din, Chao Chen, Yongqiang Cao, and Zhennai Yang. 2019. "Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin" Foods 8, no. 10: 468. https://doi.org/10.3390/foods8100468