Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation

Document Type: Research Article

Authors

1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

2 Department of Food Science and Technology, Faculty of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN

3 Department of Medicinal Plants, Faculty of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN

Abstract

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted from the artichoke root were 6.39, 92.8%, 30.5, 88.5%, white powder and neutral, whereas these parameters for commercial inulin were 6.14, 97.8%, 23, 92.3%, white powder and neutral, respectively. In the following, the production of synbiotic yogurt was carried out at 42°C until pH reached 4.5±0.02. The results of biochemical, microbiological and sensory characteristics at the end of fermentation showed that probiotic yogurt containing 2% (w/w) commercial inulin (ABY-Ch (2%)) had a faster acidity increase, shorter incubation time and greater final titrable acidity than other yogurt samples. Although inulin extracted from artichoke increased the viability of probiotic bacteria in yogurt, but ABY-Ch (2%) yogurt had the ever greatest viability of probiotics.the highest lightness (L*) is related to ABY-Ch (1%) and ABY-Ch (2%) yogurt samples, and ABY-C (2%) yogurt (yogurt containing 2% (w/w) artichoke root inulin) exhibited more unpleasant flavor compared to ABY yogurt (control) and had the lowest flavor score.

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Main Subjects

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Iranian Journal of Chemistry and Chemical Engineering (IJCCE)

Volume 37, Issue 2 - Serial Number 88
March and April 2018
Pages 219-230

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