Elaboration of functional yogurts supplemented with pectin and pectic oligosaccharides

Abstract

[Introduction]: Dairy products comprise one of the main segments in functional development. New prebiotic-suplemented yogurts are being introduced due to their positive effects in the gastrointestinal tract and technological implications in the final product. There is an overall interest in studying prebiotics of new generation, including pectin and pectin-derived oligosaccharides (POS), showing enhanced bioactivity. [Objectives]: The aim of this work was to elaborate functional yogurts supplemented with pectin from citrus and artichoke by products as well as with their POS obtained by enzimatic hydrolysis. [Method/design]: Yogurts were elaborayted using Streptococcus thermophilus and Lactobacillus bulgaricus as starter culture and supplemented with citrus and artichoke pectin (1% w/v) and POS (2% w/v). After fermentation, yogurts were stored for one week at 4ºC. Viability of microorganisms, pH, carbohydrates, short chain fatty acids (SCFAs), and lactic acid were determined during fermentation and cold storege. [Results]: Functional yogurts pH reached values in the range og 4.5-4.8 and 4.2-4.5 at the end of the fermentation and storage, respectively. Cell count accomplished the quality standards, between 7.2 x 10^7-1.8 x 10^9 CFU/g and kept constant during the storage. Lactobacillus count in yogurts containing citrus POS was higher than in coventional ones while. Streptococcus count was lower in functional yogurts with citrus and artichoke POS. Lactic and acetic acid were detected in the range of 0.8-1.2 and 0.03-0.04 mg/100mg, respectively. [Conclusions]: For the first time, functional yogurts supplemented with artichoke pectin and POS have been elaborated.