Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product

Abstract

Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a symbiotic Fermented dairy product with the polysaccharides / fibers (maltodextrin, polydextrose and inulin) with a 3% concentration in combining them with Bifidobacterium longum ATCC 15707, Streptococcus thermophiles Texl 5842 and Lactococcus lactis subsp lactis ATCC 53214 (Lac. lactis spp lactis) in either skimmed or full fat fermented milk, and testing, the sensory and physicochemical and microbiological properties for fresh product and after incubation for 7 days. It was shown that the pH was having a clear decrease and acidity was showing an increase that was lowered by increasing the storage days at 5-7°C as well as a significant decreasing in the syneresis and increase in log 10 cfu/g of B. longumATCC 15707 count and viscosity was markedly increased at maltodextrin treatment. Finally, it was concluded that Maltodextrin was found to have good results in stimulation the probiotic bacterial count and enhancing the sensory properties of fermented milk compared with inulin and that is recommended by our work to use it in industry.