Title
Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo-cereal grains and legumes
Document Type
Article
Publication Date
3-1-2018
Journal
International Journal of Dairy Technology
First Page
141
Last Page
148
URL with Digital Object Identifier
10.1111/1471-0307.12389
Abstract
© 2017 Society of Dairy Technology Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR-1 supplemented with oat (PYO), barley (PYB), quinoa (PYQ), mung bean (PYM) or adzuki bean (PYA). There were no significant differences (P > 0.05) in microbial counts between samples. The mean counts (×108 CFU/mL) of L. rhamnosus GR-1 for PYC, PYB, PYO, PYQ, PYA and PYM were 4.2, 4.7, 5.7, 8.2, 1.4 and 3.0, respectively. Sensory evaluation showed that there is potential for incorporating grains such as oat, barley and adzuki bean in probiotic yoghurt.
