The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low-fat yoghurt

This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability ofBifidobacterium bifidumand the quality parameters of low-fat yoghurt during a three-week storage period. The count of probiotics was found to be 7.8 log cfu/g in inulin, and LMWGT enriched yoghurts at the end of the storage period. The minimum water holding capacity and the maximum syneresis values were also obtained in the low-fat yoghurt enriched with GT throughout the storage time. The samples containing inulin and LMWGT revealed sensory attributes that were judged superior compared to those in GT.

Automated summary

Supplementation of inulin and low molecular weight gum tragacanth positively impacts the viability of Bifidobacterium bifidum and quality parameters of low-fat yoghurt, resulting in superior sensory attributes compared to supplementation of tragacanth gum.