Optimization of flavored drinking yoghurt formula containing fig syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability

Abstract

BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt containing date syrup, In order to remove sugar; and also using Bacillus coagulans to improve the health of product. Methods: In this study, we prepared 5 and 10% of fig syrup as a natural sweetener, 0.5 and 1% pectin as a stabilizer; then 109 cfu / ml of Bacillus coagulans (as probiotics) was added. After making healthy and cooling, the samples were packaged in suitable sterile containers. Then some physicochemical properties and general acceptance of this production were investigated during 31 days at low temperature. Findings: The results showed that by increasing the amount of stabilizer (pectin), the sedimentation rate was decreased (from 16.23±0.02% to 10.43±0.11%) and the apparent viscosity was increased (from 102.52 ±0.07 cP to 182.07±0.04 cP), significantly (p<0.05). The highest overall acceptance (3.55±0.26), compared to other samples, was related to the sample of 10% fig syrup and 1% pectin. Conclusion: Drinking yoghurt containing 10% pectin fig syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink.

Keywords

• Drinking Yoghurt
• Fig Syrup
• Bacillus Coagulans