Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production

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The aim of the current study was to investigate the effects of the addition of inulin to yoghurt produced with fat-free milk on the viability of bacteria (Lactobacillus acidophilus), sensory quality, and physical properties. Inulin was added at four different percentages to yoghurts (0%; IN0, 4%; IN4, 8%; IN8, and 12%; IN12). Yoghurts were produced with fat-free milk, inulin and starter cultures containing Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis and Streptococcus thermophilus. Viscosity, pH, bacterial counting (Lactobacillus acidophilus) and sensory evaluation were performed. Also, the sensory evaluation was performed as single-blind in terms of appearance, flavor, smell, color, creaminess, texture and consistency with 20 trained panelists. The addition of inulin increased the viscosity (p