The stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink

Yogurt drinks can potentially be an appropriate medium for delivering pmbiotics to consumers. This study investigated the influences of the water-soluble fraction of bitter almond gum (SBAG) and its conjugate with sodium caseinate (SBAG-SC) compared to carboxymethylcellulose (CMC) and inulin, respectively, on the physical stability of casein micelles and the viability of the pmbiotic culture (Lactobacillus acidophilus La-5) in probiotic yogurt drink during cold storage. The addition of SBAG-SC conjugate to the drinks successfully prevented phase separation for a longer time than CMC. CMC-based drinks exhibited a strong shear-thinning response. Adding SBAG helped keep Lactobacillus acidophilus La-5 viable above the recommended level for probiotic products. However, the SBAG showed relatively less prebiotic property than inulin. This study demonstrated that SBAG-SC conjugate has a high potential for stabilizing applications in yogurt and yogurt products.

Automated summary

This study compared the effects of different additives on yogurt drinks, showing that SBAG-SC conjugate has advantages in delaying phase separation and CMC-based drinks exhibit strong shear-thinning responses. The addition of SBAG helps maintain the viability of probiotics.