Author/Authors :
Tavakoli، Maryam نويسنده , , Alipour، Mandana نويسنده Department of Food Science and Technology, Shahrekord Branch, Islamic Azad Unviersity,Shahrekord, Iran , , Moghadasi Incheh Kikanlou، Mohammad نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Abhari، Ali نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , , Shaghaghi، Leila نويسنده Department of Food Science and Technology, Shahriar Branch, Islamic Azad University, Tehran, Iran ,
Abstract :
With regard to the significance of fiber consumption in providing the health, in this research the sinbiotic yoghurt which has been made rich with wheat and barley fibers was produced. Fiber compounds (wheat and barley fiber) were inoculated in three levels 0,0/5 and %1 and the bacterium perobiotic lactobacillus acidophilus LA-5 was inoculated in three levels (0/1, 0/3,0/5%) simultaneous with adding traditional bacteria of yoghurt. Physico-chemical properties and survival of perobiotic microorganism in yoghurt produced in days 1,7,14 and 21 were evaluated. The results showed that despite decreasing of PH in the time of preservation the use of peribiotic compounds caused increasing of growth and survival of bacterium LA5 in the yoghurt produced.
