Development of a rice incorporated synbiotic yogurt with low retrogradation properties

Abstract

Yogurts with probiotic Bifidobacterium animalis subsp. lactis BB-12 were prepared using cow's milk and boiled rice (13% wt/wt) was incorporated into yogurts at the end of the incubation period. Four rice varieties namely, At-309, At-405, MA-2 and Thai Jasmine (KDML 105) were used for the study. Microbial, physico-chemical and sensory properties of rice yogurts were evaluated during 21 days of storage at 4°C. Incorporation of rice into yogurts significantly improved the crude fiber contents (p8 cfu.g-1) than that of plain yogurts at the end of storage period, probably due to prebiotic effect of rice. There were significant differences among the yogurt samples for evaluated sensory characteris..