Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania
Stephanie L. Irvine, Sharareh Hekmat
DOI: 10.4236/fns.2011.25061   PDF    HTML     9,277 Downloads   17,437 Views   Citations


Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhance the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorporating probiotic food ingredients. The probiotic culture Lactobacillus rhamnosus GR-1 and standard yogurt cultures Lactobacillus delbrueckii bulgaricus and Steptococcus thermophilus were used to manufacture yogurt, then locally available prebiotic food ingredients containing fructooligosaccha- ride/inulin were incorporated. A nine-point facial hedonic scale was used to evaluate five yogurt samples. A mean score between one and three indicated that the sample product was well accepted. Probiotic yogurt containing onions, garlic and sweet potato received a score of 1.6 ± 0.84 (p < 0.01); banana and honey was 2.5 ± 1.72 (p = 0.02); and leafy greens, onions and garlic was 2.6 ± 1.54 (p = 0.04). Samples containing beans, 4.4 ± 1.99 (p > 0.90), and plantains, 5.3 ± 2.56 (p > 0.90) were not well accepted. Sweet, mildly flavored prebiotic ingredients were most successfully incorpo- rated into probiotic yogurt in Mwanza.

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S. Irvine and S. Hekmat, "Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 434-439. doi: 10.4236/fns.2011.25061.

Conflicts of Interest

The authors declare no conflicts of interest.


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