An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage

Abstract

Five yogurt batches were prepared with banana puree and sugar combinations and ABT‐2 ( Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced ( P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, and S. salivarius ssp. thermophilus, L. acidophilus and Bifidobacterium spp. counts were found to be insignificant. Storage time significantly ( P < 0.05) affected the syneresis, titratable acidity, pH value, and S. salivarius ssp. thermophilus counts, while the viscosity value and L. acidophilus and Bifidobacterium spp. counts were not affected. The sensory evaluations showed that the sample B was most preferred by panellists.