Development of a synbiotic drinkable yogurt for school-aged children

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dc.contributor.author Falke, Sarah
dc.date.accessioned 2017-02-16T17:13:14Z
dc.date.available 2017-02-16T17:13:14Z
dc.date.issued 2015-05-01 en_US
dc.identifier.uri http://hdl.handle.net/2097/35230
dc.description.abstract Fermented dairy products have long been associated with positive health benefits. Certain probiotics, such as Lactobacillus rhamnosus, have gained popularity as a natural way to improve health and immunity. Fermented dairy products are an easy way to incorporate and deliver probiotics to the consumer. Synbiotic systems are also being investigated as a method for promoting the growth and survival of probiotic bacteria, both during fermentation and after consumption. The purpose of this research was to develop a synbiotic yogurt drink, incorporating L. rhamnosus (probiotic) and inulin (prebiotic), and to investigate the effect of the synbiotic relationship on sensory, physical, chemical, and microbiological properties over time. Yogurt drinks containing the probiotic L. rhamnosus HN001 (treatment P), inulin (treatment I), and a synbiotic system (treatment S) were tested using a randomized block design. Color, viscosity, brix, syneresis, and pH were measured throughout a shelf-life of 28 days. Consumer acceptability was also tested with middle-school aged children. A shelf-life of 28 days at refrigerated temperature was found to be acceptable for the product based on chemical, physical, and microbial analysis. Based on sensory results, the synbiotic drink was found to be acceptable to the target consumers (scoring a 6.82 in “overall liking” on a 9-point hedonic scale), though the treatment with 3% inulin scored slightly higher in most categories (scoring a 7.24 in “overall liking” on a 9-point hedonic scale). en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Yogurt en_US
dc.title Development of a synbiotic drinkable yogurt for school-aged children en_US
dc.type Thesis en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute en_US
dc.description.advisor Fadi M. Aramouni en_US
dc.date.published 2015 en_US
dc.date.graduationmonth May en_US


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