دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh 1 11 20181 10.22034/fr.2025.66802.1963 FA بهرام فتحی آچاچلوئی گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران سعید احمدی گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد واحد سراب، سراب، ایران Journal Article 2025 04 15 Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract<br />The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.<br />Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria<br />Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria<br />Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria<br />Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria https://foodresearch.tabrizu.ac.ir/article_20181_41e93b012095a24a64bdbdbcb884c26c.pdf