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Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt

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Abstract

Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers’ health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of Malva neglecta (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of Lactobacillus fermentum in a half-fat synbiotic stirred yogurt. The results revealed that with increasing MN and lactulose concentrations, the count of Lb. fermentum significantly increased (p < 0.05). At the end of 21-day cold storage, the count of probiotics in yogurt sample having 2% lactulose and 10–15% MN significantly was higher than control (8.37–8.4 vs. 7.73 Log cfu/g). With increasing the amount of MN and lactulose, firmness and chewiness of yogurt samples decreased while adhesiveness increased (p < 0.05). Scanning electron microscopy assessment shown that addition of MN and lactulose resulted in a higher moisture retention in the void spaces. The results revealed that by incorporating lactulose and MN in yogurt formulation, an appropriate synbiotic yogurt could be produced as a novel functional product.

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Data availability

The data that support the findings of this study are available from the corresponding author, upon reasonable request.

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Funding

This research work is a part of “Master’s Dissertation” and regularly is supported by university. We have NO affiliations with or involvement in any organization or entity with any financial interest (such as educational grants; membership, employment, consultancies, or other equity interest), or non-financial interest (such as personal or professional relationships, affiliations, knowledge or beliefs) in the subject matter or materials discussed in this manuscript.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

    Hossein Jooyandeh, Sara Momenzadeh, Behrooz Alizadeh Behbahani & Hassan Barzegar

Authors
  1. Hossein Jooyandeh
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  2. Sara Momenzadeh
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  3. Behrooz Alizadeh Behbahani
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  4. Hassan Barzegar
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Contributions

HJ: Supervisor, design of methodology, data analysis, management and coordination responsibility for the research activity planning and execution, and writing (reviewing and editing). SM: MSc student, preparing the samples, performing some experiments, data collection, and writing (original draft). BAB: First advisor, visualization and monitoring of the experiments and validation. HB: Second advisor, provision of study materials: reagents and laboratory samples, and performing some experiments and data collection.

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Correspondence to Hossein Jooyandeh.

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Jooyandeh, H., Momenzadeh, S., Alizadeh Behbahani, B. et al. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt. J Food Sci Technol 60, 1136–1143 (2023). https://doi.org/10.1007/s13197-023-05667-6

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  • DOI: https://doi.org/10.1007/s13197-023-05667-6

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