Bidisha Senapati1& Arghya Mani2
Master Degree student, WBUAFS, Mohanpur, 741252
Research Scholar, Department of Post-Harvest Technology, BCKV, Mohanpur, Nadia, India
INTRODUCTION: Yoghurt like any other fermented milk product is valued for improved host metabolism. It have an enormous role in maintaining balance of the gut micro flora associated with the antagonism to gut pathogenic microflora, curing of intestinal disease like constipation, diarrhoea and dysentery, H. pylori infection, colon cancer and hypocholesterolemia. Due to this increasing trend for yoghurt consumption and is therefore the fastest growing dairy sector. Cultured or fermented milks are the oldest dairy products known to human being and amongst the various fermented milk product available. Yogurt is one of the most well-known and developed product worldwide has more acceptability as compared to other products due to ease of digestion. The reason being that it is easier to digest (due to partial hydrolysis of milk protein, fat and lactose components during fermentation), high nutritional value (being a rich source of carbohydrates, high quality protein, fat, vitamins and minerals like calcium, and phosphorus with a good degree of bioavailability) rendering its recommendation for the people with lactose intolerance, gastrointestinal disorders like inflammatory bowel syndrome and irritable bowel disease, aiding in immune function and helping in weight control.
Synbiotic yogurt is a new addition to the yogurt group with all the default merit of yogurt. It deserves consideration because of its palatability, ease of dietary addition and most importantly due to enhanced synergistic health benefit of pre and probiotic addition. Taking into account the consumer behaviour to take food with better sensory quality like aroma,flavour look and with no exception to this product apprehended, efforts are needed to be made for product with better sensory approach along with the improved shelf life and viability of live probionts-those being affected with incompatible combination of pre & probiotics.
Table 1: Nutritional composition of different varieties of yoghurt (per 100 g).
|Component||Whole milk yoghurt||Low fat yoghurt||Non-fat yoghurt||Greek-style
|Vitamin B6 (mg)||0.10||0.01||0.07||0.01||0.05|
|Vitamin B12 (mg)||0.2||0.3||0.2||0.2||0.2|
A synbiotic yogurt typically contains different probiotic strains along with different prebiotics added to it at different level in appropriate combination in a single product ensuring a superior effect compared to the activity of the probiotic or prebiotic if they used alone.Synbiotic yoghurt must have the quality of the product yogurt and also be synbiotic in nature. Yoghurt must contain two specific microorganisms belonging to the lactic acid bacteria (LAB) group which are Streptococcusthermophilus and Lactobacillusdelbrueckii ssp. bulgaricus as dominant organisms. The term ‘synbiotic’ implies synergy in which the component selectively favors a probiotic microorganism with the intended principal purpose of such combination is to improve survival of probiotic microorganisms in the gastrointestinal tract.
Preparation of Synbiotic yoghurt
Skim milk powder (250-350gm)
Added to double toned milk (1 litre)
Preheating the mix (60˚C)
Pasturization (85˚C / 30 mins)
Innoculation with 3% starter culture of mixed Lactobacillus bulgaricus and Streptococcus thermophilus
Addition of prebiotic
Mixing or stiring properly
Filling into cups
Incubation for 3 hours @ 41-43˚C, T.A -0.9, pH – 4.6
Refrigeration @ 5-7˚C for 3 hours
Final product (0.9% acidity)
Health Benefits of Synbiotic
- Weight loss and reduction in leptin.
- Decrease in BMI z-score and waist circumference
- The levels of fasting blood sugar and insulin resistance improved significantly
- Increased HOMA-IR and TGL plasma level; reduced serum CRP
- Significant reduction in serum insulin levels, HOMA-IR, and homeostatic model assessment cell function.
- Increased HDL-C and reduced fasting glycaemia
- Inhibition of NF-B and reduction of TNF-α
- Out of total 69 H. pylori-infected children eradication was achieved in 20 out of 34 participants in the standard therapy group and 27/35 participants in the synbiotic group. No significant differences in eradication rates between the standard therapy and the synbiotic groups.
- Synbiotic mixture did not have a beneficial effect on AD severity in infants, although successfully modulate their intestinal microbiota.
- Consumption of the probiotic mixture improved the gastrointestinal performance associated with lactose load in subjects with LI. Symptoms were additionally reduced by the addition of prebiotics. The supplementation was safe and well tolerated, with no significant adverse effect observed.
CONCLUSION: Synbiotic yoghurt is the next generation dairy product that have potential to be an excellent functional food. Synbiotic yoghurt would prove out to be a good source of probiotics backed up with simultaneous supply of prebiotics. Beside that it can be very effective in prevention and curing of chronic diseases like hypertension, cholesterol and blood sugar as well.