Standardization and evaluation of synbiotic yoghurt

The present investigation was carried out to standardize and evaluate plain, probiotic, prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture, probiotic cultures (L. acidophilus, L. casei, L. plantarum, and L. rhamnosus), and prebiotic fibre sources viz., oat flour, inulin and banana flour. Based on the acceptance of the product from the sensory point of view, the overall acceptability score for plain and probiotic yoghurt prepared with 2 % inoculation was higher than 1 % inoculation. Prebiotic yoghurt prepared with 0.5% oat flour, 1.0% inulin and 1.5% banana flour obtained higher scores when compared to the other prebiotic samples. Synbiotic yoghurt developed with 0.5% oat flour scored highest values among the other oat flour added samples. Synbiotic yoghurt developed with 1.0% inulin scored maximum values than other inulin added samples.