Synbiotic Yoghurt Enriched with Lactobacillus acidophilus, Long-Chain Inulin, and Moringa oleifera Leaves Extract
Synbiotic Yoghurt Enriched with Lactobacillus
Keywords:
Synbiotic Yogurt , Moringa oleifera Extract , Lactobacillus acidophilus, InulinAbstract
Background and aims: In today's world, the development of functional foods has become of paramount importance. This research aimed to produce a synbiotic yogurt enriched with Lactobacillus acidophilus, long-chain inulin, and Moringa oleifera extract.
Materials and Methods: Two levels of Moringa oleifera Leaves Extract (1 and 2% w/w) and inulin (3 and 5% w/w) were tested for their effects on the properties of the synbiotic yogurt over 20 days of storage at 4°C.
Results and Conclusion: The level of the extract had a profound impact on both acidity and pH, increasing the former and decreasing the latter. The extract increased yogurt's antioxidant activity compared to the control. Inulin had the most notable effect on viscosity, syneresis, water-holding capacity, and dry matter content. The yogurt sample containing 1% extract and 5% inulin received the highest sensory scores. Inulin improved the viability of probiotic bacteria, while Moringa oleifera extract did not affect any aspect of them. Neither Inulin nor Moringa oleifera extract significantly affected the fat content. This new synbiotic product, incorporating Lactobacillus acidophilus, M. oleifera extract, and inulin, possesses the desired characteristics and could effectively deliver probiotic strains and bioactive compounds together, thereby providing potential health benefits.
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Copyright (c) 2026 Soroush Orouji (Author); Zahra Beigmohammadi; Hamid B. Ghoddusi (Author)
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