Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo-cereal grains and legumes
International Journal of Dairy Technology
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© 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.