4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

Impact Of Addition Of Ascorbic Acid On The L. Acidophilus Viability And Sensory Attributes Of Probiotic Yoghurt

The impact of addition of ascorbic acid (AA) at the levels 0, 100, 200 and 300 mg/L to the milk on the viability of yoghurt starter cultures and probiotic bacteria (L. acidophilus LA5) and sensory properties of set-yoghurt was assessed during 21 days’ storage at 4°C. By the addition of AA, pH, yoghurt starter counts and sensory properties of the yoghurt didn’t change significantly, whereas ascorbic acid concentration and probiotic bacteria count varied in yoghurts with different amounts of AA (p<0.01). During the yoghurt storage, the count of yoghurt starter cultures and the count of probiotic bacteria were decreased significantly. However, yoghurts contained AA had noticeably higher L. acidophilus count as compared to the control (without AA) and their counts remained >106 during and at the end of storage; i.e. the counts of Lactobacillus acidophilus during storage reduced less rapidly with increasing the AA concentration. Furthermore, except color and texture, significant decrease of sensory scores were observed during the yoghurt storage.
Hossein Jooyandeh