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August 8, 2026Journal of Dairy Research

Impact of synbiotic formulation on lactic acid bacteria viability and quality attributes of yogurt during cold storage

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Authors

HOHatice Sena OlcayIstanbul Aydın UniversityMYMeral Yildirim-YalcinYıldız Technical UniversityFTFatih TarlakGebze Technical University

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Implication

Randomized trial evaluates synbiotic effects on yogurt quality and lactic acid bacteria, suggesting ingredient optimization is crucial.

Key Points

  • This research aims to assess how a synbiotic formulation affects lactic acid bacteria viability and the quality of yogurt during cold storage.
  • Yogurt was made with three different formulations: conventional, probiotic, and synbiotic.
  • LAB counts and physicochemical parameters were analyzed at four time points during 21 days of cold storage.
  • Effects of freeze-dried banana powder on yogurt texture and stability were examined.
  • The synbiotic formulation maintained LAB viability throughout the storage period.
  • Probiotic yogurt had the highest LAB counts, while the synbiotic yogurt showed lower sensory scores despite functional benefits.
  • Banana powder addition resulted in increased syneresis and reduced viscosity, affecting yogurt texture.

Cite This Study

Olcay et al. (2026) studied this question.

synapsesocial.com/papers/6a76f486f12abadc798166e8https://doi.org/10.1017/s0022029926102623
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