Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 8, Issue 4 - Serial Number 22, January 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i4.20146

Authors

Rahil Rezaei^* ; Morteza Khomeiri¹; Mehran Alami¹; Mahdi Kashani-Nejad²

¹Gorgan University of Agricultural Sciences and Natural Resources

²Gorgan University of Agricultural Sciences and Natural Resources.

Abstract

In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased significantly, this product could maintain 107 cfu/gr of probiotic at the end of storage. Maximum death rate of lactobacillus acidophilus was observed in control sample. Best viability of this microorganism was seen in samples containing 0.2% guar gum and 0.1% Arabic gum that these two treatments had no significant difference. The highest loss of bifidobacterium lactis belonged to sample containing 0.3% guar and lowest was seen in samples containing 0.1% Guar and 0.1% Arabic gum.

Keywords

Arabic gum; Guar gum; Probiotic; Frozen yogurt

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