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Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink

Joshua Ie Xin Soh (School of Biosciences, Taylor's University, Subang Jaya, Malaysia)
Malvino Wilian (School of Biosciences, Taylor's University, Subang Jaya, Malaysia)
See Wan Yan (School of Biosciences, Taylor's University, Subang Jaya, Malaysia)

British Food Journal

ISSN: 0007-070X

Article publication date: 8 March 2021

Issue publication date: 29 June 2021

420

Abstract

Purpose

In recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.

Design/methodology/approach

Sensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).

Findings

Evaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p < 0.05) higher overall acceptability (5.79 ± 1.94) compared to control. In addition to lower calorie content (36.52 kcal/100 ml), nutritional and technological properties of F3 [total dietary fibre content (4.03 ± 0.04 g/100 ml), viscosity (28 ± 6.93 cP), viable count (87.00 ± 4.00 × 106 CFU/ml S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p < 0.05) improved compared to control. Remarkably, the new formulation complied with nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. Hence, we conclude that 5% inulin improved nutritional and technological characteristic in synbiotic yogurt drink without compromising consumers' acceptance.

Originality/value

This novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.

Keywords

Acknowledgements

This work was supported by the Fundamental Research Grant Scheme (FRGS/1/2019/SKK06/TAYLOR/02/1).Conflict of interest. The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

Citation

Soh, J.I.X., Wilian, M. and Yan, S.W. (2021), "Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink", British Food Journal, Vol. 123 No. 7, pp. 2571-2581. https://doi.org/10.1108/BFJ-11-2020-1044

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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