Effect of Arabic gum and Tragacanth gum on viability of Lactobacillus casei and physicochemical and sensory properties of probiotic reconstituted yogurt

Consumption of synbiotic products has beneficial effects on the health of the consumers. The aim of this study was to investigate the effect of Arabic gum (0.1 %), Tragacanth gum (0.1 %) and mixture of them (each at a concentration of 0.05 %) on the properties of yogurt containing Lactobacillus casei. The samples of probiotic yogurt were dried by freeze- drier. Water was added to produce powders (The ratio of powder to water was 1:5). Then, samples were kept at 4 ˚C for three weeks. Physicochemical properties, viability of probiotic bacteria and sensory characteristics of probiotic reconstituted yogurt samples were analyzed on first, 7th, 14th and 21st days. The sample containing mixture of two gums on the first day had the highest count of probiotic bacteria. pH and viscosity of the samples significantly (p