Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and <i>Lactobacillus acidophilus</i>

Abstract

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of <i>Lactobacillus acidophilus</i> and the physicochemical and sensory properties of low-fat yogurt during storage period (28 days). Results showed that <i>L. acidophilus</i> number and viscosity in samples containing barley bran was significantly higher than the control group (<i>p </i><<i> </i>.05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of <i>L. acidophilus</i> in this treatment was higher than minimal acceptable level (10⁶ CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with <i>L. acidophilus</i> number.