Gum Arabic Uses as Prebiotic in Yogurt Production and Study Effects on Physical, Chemical Properties and Survivability of Probiotic Bacteria During Cold Storage

Five different concentrations of Gum Arabic (GA) added to yogurt product by probiotic culture starter, which contained Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Best concentration of GA was added 1%. The chemical composition of yogurt with 1% GA was (86.97, 3.88, 3.21, 0.79 and 5.15) % for moisture, protein, fat, ash and carbohydrates respectively. After one day of fermentation, pH values decreased to 4.52 while the total acidity was 0.91%. The WHC, STS and WD were 54%, 68% and 0ml respectively. The cells viability of Lactobacillus acidophilus was 7.1 Log CFU/g, 7.15 Log CFU/g of Bifidobacterium bifidum and log 7.72 Log CFU/g of Streptococcus thermophilus after fermentation. At 21 days (the end of the storage period), the results of yogurt with 1% GA, pH values decreased to 4.05, while total acidity increased to 1.15%. The WHC, STS and WD were 50.5%, 71% and 1.2 ml. The cells viability of starter bacteria decreased with Bifidobacterium bifidum being affected. When GA added to the yogurt, the viability of probiotic bacteria was increased after production.