Effect of different levels of Inulin and Chitosan on the physicochemical, sensory properties and survival of probiotics in synbiotic Doogh

The use of probiotic dairy products, especially probiotic doogh has become very important. So that adding probiotic bacteria and the viability of them can contribute to improving the health of consumers. The aim of this study was to evaluate the effects of inulin (1%, 2% and 3%) and chitosan (0.1%, 0.2% and 0.3%) as a prebiotic compared with control sample (without prebiotic) along with bacteria inoculation of lactobacillus acidophilus and Bifidobacterium lactis as starter (1% and 2%) to produce synbiotic doogh and assessment of physicochemical characteristics, sensory properties and the viability of probiotic bacteria in the doogh during storage. The results of the ANOVA indicated that SNF, sensory properties and lactobacillus acidophilus and Bifidobacterium lactis bacteria count were significantly (P0.05). The highest survival of bacteria (as logarithm of the number of bacteria) after 21 days for Lactobacillus acidophilus and Bifidobacterium lactis, were 7.93 CFU/g and 7.84 CFU/g, respectively. Moreover, maximum and minimum viability of Lactobacillus acidophilus on 21th day were related to doogh containing 0.3% chitosan and control, respectively. In the microbial starter inoculated with 2% also maximum and minimum viability of Bifidobacterium lactis also were related to doogh containing 2% inulin and control, respectively.