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Abstract

ABSTRACT


Synbiotics are products that contain both prebiotics and probiotics. To maximize
effectiveness of bifidus products, prebiotics are used in probiotic foods. This
study aimed to manufacture four wheat fermented milk beverages Wheat Fermented
Milk WFM as a control and other three milks with the addition of strawberry
SWFM, mango MWFM or chocolate CWFM inoculated with culture mix Lactobacillus
acidophilus ATCC 20552, Bifidobacterium lactis coded Bb 12 and Streptococcus
salivarius subsp. thermophilus. Chemical, microbiological, sensory
and physical properties were investigated. The results revealed that succinic
acid was the dominant organic acid in MWFM and probionic acid was the dominant
in WFM, SWFM and CWFM at the initial and after 21 days of storage. CWFM gained
high Lactic acid bacteria and Bifidobacterium numbers at most storage
times. The highest overall acceptability was for CWFM. Syneresis values were
lower in the three fermented milks compared to the control, especially in CWFM.
It could be concluded that addition of 5 strawberry, 5mango and 10 chocolate
to fermented milk during manufacturing process can produce acceptable probiotic
milk beverages with sufficient survival rate of probiotic bacteria.

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