Physicochemical Properties and Viability of Probiotic Bacteria of Functional Synbiotic Camel Yogurt Affected by Oat β-Glucan during Storage

The unique properties of camel milk, qualify this product to be used as a nutraceutical. In this study, functional synbiotic yogurt made from camel milk has been investigated in three levels of fat (۰, ۲.۵ and ۵% (w/v)). Probiotic bacteria (Streptococcus thermophilus, Lactobacilus delbrueckii and ssp. bulgaricus.) and β-glucan (prebiotic agent) were added in three levels of concentration (۰.۵, ۱ and ۱.۵ % (v/v)) and (۰, ۱ and ۲% (w/v)), respectively. The physicochemical properties of the product and viability of probiotic bacteria were measured on the ۰, ۷th and ۱۴th days. Beta-glucan, fat and storage time had significantly (P< ۰.۰۵) increasing effects on viscosity, Water-Holding Capacity (WHC) and the viability of probiotic bacteria. These parameters caused decrease in syneresis and pH of yogurt. It was concluded that the addition of oat β-glucan to camel milk to make functional synbiotic yogurt could result in a product of acceptable physicochemical properties.