The Effect Mucilages of Plantago ovata and Salvia macrosiphon as a Replacement of Fat on Sensory, Microbial and Durability of Low-Fat Stirred Yoghurt Probiotics

The aim of this study was the effect of mucilages of Salvia macrosiphon and Plantago ovata as a prebiotic instead of fat and its effect on the sensory, microbial and survival properties of low-fat stirred yogurt probiotic. Methods: In this study, mucilages of Salvia macrosiphon and Plantago ovata were added to the low-fat stirred yogurt in concentrations and various ratios of 0.01%, 0.04% and 0.07%, after the extraction .The effects of adding mucilage on the properties of low-fat stirred yogurt probiotic containing bifidobacterium bifidum stored at refrigerated temperature (0 to +4 C), such as sensory, durability assessment and total probiotic bacterial count were investigated for 3 weeks. The results were analyzed using ANOVA test.