EFFECT OF DIFFERENT LEVELS OF INULIN AND XANTHAN ON SURVIVAL OF PROBIOTIC BACTERIA IN DOOGH TO PRODUCE A FUNCTIONAL DAIRY DRINK

In recent years, consumption of food products containing probiotic microorganisms has become more widespread due to its health benefits. The use of probiotic dairy products, especially probiotic Doogh has become very important in Iran, So that adding probiotic bacteria and the viability of them can contribute to improving the health of consumers. The aim of this study, was to evaluate the effects of Inulin (1%, 2% and 3%) and Xanthan (0.1%, 0.2% and 0.3%) as a prebiotic compared with control sample (without prebiotic) along with bacteria inoculation of lactobacillus acidophilus and Bifidobacterium lactis as starter (2%) to produce synbiotic Doogh and assessment of physicochemical characteristics and the viability of probiotic bacteria in the Doogh during storage. The results of the ANOVA on different treatments inoculated with 2% probiotic bacteria indicated that SNF, lactobacillus acidophilus and Bifidobacterium lactis bacteria count and sensory properties were significantly (P<0.05) different among the treatments. Moreover, maximum and minimum viability of Lactobacillus acidophilus on 21th day were related to Doogh containing 2% inulin and 0.3% Xanthan, respectively. Maximum and minimum viability of Bifidobacterium lactis also were related to Doogh containing 2% inulin and control, respectively