Mansoura Veterinary Medical Journal

Enhancing yogurt quality with inulin: a study on chemical, microbial, and sensory improvements

Md Sodor Uddin, Department of Dairy Science, Faculty of Veterinary Animal & Biomedical Science, Sylhet Agricultural University, Bangladesh
Snigdha Sharmin, Department of Dairy Science, Faculty of Veterinary Animal & Biomedical Science, Sylhet Agricultural University, Bangladesh
Fahmida Jahan Fahim, Department of Dairy Science, Faculty of Veterinary Animal & Biomedical Science, Sylhet Agricultural University, Bangladesh
Sohel Rana, Department of Dairy Science, Faculty of Veterinary Animal & Biomedical Science, Sylhet Agricultural University, Bangladesh
Kazi Zinnah, Department of Microbial Biotechnology, Faculty of Biotechnology & Genetic Engineering, Sylhet Agricultural University, Bangladesh
Ferdaus Mohd Altaf Hossain, Department of Microbial Biotechnology, Faculty of Biotechnology & Genetic Engineering, Sylhet Agricultural University, BangladeshFollow

Document Type

Original Article

Keywords

Inulin, yogurt quality, probiotic enhancement, chemical properties

Abstract

Objective: This research investigates the impact of inulin, a fructo-oligosaccharide (FOS), on enhancing the chemical, microbial, and sensory attributes of yogurt, aiming at improving its overall quality and shelf-life. Design: Through a controlled experimental setup, yogurt samples were prepared with 1.5% concentrations of inulin and analyzed against control samples over different storage conditions. Results: Our findings indicate that the control group has a better sensory profile than the inulin-treated samples, and microbial stability by fostering the growth of beneficial Lactic Acid Bacteria (LAB), thereby enriching the yogurt's probiotic profile. Additionally, sensory evaluations reveal that inulin addition maintains desirable yogurt characteristics, enhancing taste and texture, and potentially extending shelf life. These enhancements not only contribute to the product's nutritional value but also its appeal to health-conscious consumers. Conclusions: The study underscores the importance of prebiotics in developing functional dairy products and suggests further research to optimize inulin concentrations and explore its synergistic effects with probiotics. Our results pave the way for the dairy industry to produce high-quality, functional yogurts that cater to the growing demand for health-oriented food products.

How to Cite This Article

Uddin, Md Sodor; Sharmin, Snigdha; Fahim, Fahmida Jahan; Rana, Sohel; Zinnah, Kazi; and Hossain, Ferdaus Mohd Altaf (2024) "Enhancing yogurt quality with inulin: a study on chemical, microbial, and sensory improvements," Mansoura Veterinary Medical Journal: Vol. 26: Iss. 1, Article 2.
DOI: https://doi.org/10.35943/2682-2512.1253