Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production

Authors : İsmail Mücahit Alptekin, Nagihan Yilmaz, İrem Alptekin, Funda Pınar Çakıroğlu

Pages : 317-325

Doi:10.34108/eujhs.1592541

View : 216 | Download : 340

Publication Date : 2025-12-30

Article Type : Research Paper

Abstract :The aim of the current study was to investigate the effects of the addition of inulin to yoghurt produced with fat-free milk on the viability of bacteria (Lactobacillus acidophilus), sensory quality, and physical properties. Inulin was added at four different percentages to yoghurts (0%; IN0, 4%; IN4, 8%; IN8, and 12%; IN12). Yoghurts were produced with fat-free milk, inulin and starter cultures containing Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis and Streptococcus thermophilus. Viscosity, pH, bacterial counting (Lactobacillus acidophilus) and sensory evaluation were performed. Also, the sensory evaluation was performed as single-blind in terms of appearance, flavor, smell, color, creaminess, texture and consistency with 20 trained panelists. The addition of inulin increased the viscosity (p<0.001) and pH (p=0.006). Inulin, especially in IN4 and IN8, stimulated the growth of Lactobacillus acidophilus, and the decrease over time is less. Moreover, there were significant differences of total score in sensory evaluation (p=0.011). While there was no significant difference for appearance, smell and color, the highest score in terms of flavor (p=0.002), creaminess (p=0.002), texture (p<0.001) and consistency (p=0.001) was in IN8 compared to the other groups scores with respectively 64.8±5.37, 69.3±5.18, 75.0±4.35 and 68.2±5.74 (p<0.05). Considering the overall score, IN8 (69.3±3.64) was statistically significantly higher than IN0 (57.8±3.52), IN4 (52.6±3.99) and IN12 (56.7±3.28). The results of the current study suggest that the addition of inulin with 8% as a prebiotic may be beneficial in the production of healthy and high-quality fat-free yoghurt.
Keywords : Fonksiyonel besinler, inülin, prebiyotik, duyusal analizler, sinbiyotik yoğurt

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