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

摘要

Five yoghurt batches were prepared with banana puree (10-15% (w/w)), sugar (5-10% (w/w)) and the commercial probiotic culture ABT-2 (Streptococcus salivarius ssp. thermophilus, Lactobacillus acidophilus and Bifidobacterium spp.) as starter culture examining effects on physicochemical, microbiological and sensory properties of the banana yoghurts during storage. The addition of fruit influenced (P < 0.05) the syneresis, titratable acidity and pH value, whereas the viscosity value, and S. salivarius ssp. thermophilus, L. acidophilus and Bifidobacterium spp. counts were found to be insignificantly affected. 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. Sensory analysis revealed that the sample produced using 10% banana puree and 5% sugar was most preferred by panellists.