Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

Abstract

The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day storage period. Various aspects, including the physicochemical properties of the yogurt, GABA levels, and viable cell counts, were examined. Throughout the storage period, the pH of the yogurt decreased, while the acidity increased, indicating changes in fermentation activity. The highest level of GABA (14.846 mg/100 mL) was recorded on the second day. The viable cell count increased in all samples, reaching its peak at 7.47 Log CFU/mL by the 14th day. Notably, on the 14th day, the yogurt exhibited the lowest syneresis percentage, along with the highest water-holding capacity (WHC), hardness, and overall stability. These findings suggest that this GABA-enriched yogurt has significant potential as a functional product in the market, contributing to improved health benefits for consumers.

Keywords

• Functional yogurt
• GABA
• Chromatography
• Physiochemical properties