The effect of xanthan gum on the physical and chemical properties of functional synbiotic yoghurt made by camel milk and oat β-glucan

In this research, the effect of xanthan gum on texture and other characteristics of synbiotic yogurt was studied. The effects of five variables: xanthan gum (0.5, 1 and 1.5%), camel milk fat (0, 2.5 and 5%), β-glucan as a prebiotic agent (0, 1 and 2%) and inoculated probiotic bacteria (Streptococcus thermophilus and Lactobacilus delbrueckii and ssp. bulgaricus.) (0.5, 1 and 1.5%) were determined on the first, seventh and fourteenth day in time storage. Based on the results, xanthan gum and fat had increasing effects on viscosity but probiotic bacteria inoculation has the decreasing effect on viscosity. When increasing the amount of β-glucan (2%) and inoculated probiotic bacteria (1.5%) in low-fat milk, more significant number of probiotic bacteria (9×107 cfu/mL) can live in yoghurt in the early days. Acidity has directly related to changes of β-glucan and amount of starter. Acidity was increased when use from low fat milk, in storage time. The results showed that the optimum conditions for the production of synbiotic yoghurt from camel milk was added with the addition of optimal amount of β- glucan (1.82%), xanthan gum (0.3%), inoculation of probiotic bacteria (starter) (1.23%) and minimum amount of fat content (0.72%). This yogurt has maximum viscosity (16938.8 cP), water-holding capacity (100%) and viability of probiotic bacteria (80 106 cfu / mL) was observed and this product contain the optimal pH (4.2) and acidity (9.36g/L). In conclusion, this product with the suitable properties, has good acceptance between consumers.