Study on the feasibility of functional synbiotic yoghurt producted from camel milk and oat β-glucan

Regarding the unique properties of camel milk, it can be used as a nutraceutical product. In this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. Independent variables (all in three levels) in this study were: β-glucan (prebiotic agent) 0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 – 1.5% and storage time 0 - 7 -14 days. The least amount of syneresis (0%) was obtained when the highest percentage of β-glucan (3%) and fat content (5%) were used. Least pH (pH=4.06) was observed in non-fat yoghurt (0% fat) when it was inoculated with an increased amount of probiotic bacteria (1.5%), β-glucan (2%) and time (fourteen day). The optimum viability of probiotic bacteria in yoghurt (107 cfu/mL) was obtained by increasing β-glucan and reducing fat contents at early days of storage. The highest viscosity was obtained at 7th days of storage when the highest content of β-glucan (3%) and fat (2.5%) were used. According to test panel analyses its overall acceptance and taste became better when the concentration of β-glucan and storage time increased.