Prebiotic yogurt
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Prebiotic Yogurt: Health Benefits, Quality, and Consumer Acceptance
Introduction to Prebiotic Yogurt
Prebiotic yogurt is a dairy product enhanced with prebiotics, which are nondigestible carbohydrates that promote the growth of beneficial bacteria in the gut. This type of yogurt is gaining popularity due to its potential health benefits and its role in improving gut health. This article synthesizes recent research on the sensory, microbiological, and health aspects of prebiotic yogurt.
Sensory and Microbiological Quality of Prebiotic Yogurt
Sensory Attributes
The sensory profile of prebiotic yogurt is crucial for consumer acceptance. Studies have shown that yogurt drinks with prebiotics such as soluble corn fiber, polydextrose, and chicory inulin exhibit distinct sensory attributes. These include variations in sweetness, sourness, and mouthfeel, which are significant factors influencing consumer preferences1 6. For instance, polydextrose was found to be an acceptable vehicle for delivering probiotic health effects over a 30-day storage period due to its favorable sensory attributes and stability1.
Microbiological Viability
The viability of probiotics in prebiotic yogurt is essential for its health benefits. Research indicates that the survival of probiotics like Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5 decreases by 2-3 log units during a 30-day refrigerated storage period1. However, the addition of certain prebiotics can help maintain probiotic viability. For example, the water-soluble fraction of bitter almond gum (SBAG) has been shown to keep Lactobacillus acidophilus La-5 viable above the recommended level for probiotic products4.
Health Benefits of Prebiotic Yogurt
Gut Health and Metabolic Indices
Prebiotic yogurt has been associated with various health benefits, particularly in improving gut health and metabolic indices. A study on menopausal women demonstrated that consuming prebiotic-rich yogurt significantly reduced menopausal symptoms, anxiety, depression, and low-density lipoprotein levels, while increasing serum insulin levels10. Additionally, combining yogurt with fruits can enhance its prebiotic and probiotic properties, potentially reducing the risk of cardiovascular diseases and type 2 diabetes5.
Colorectal Neoplasia Risk
The consumption of yogurt, a probiotic food, has been linked to a moderate decrease in the risk of colorectal neoplasia, including colorectal adenomas and cancer. However, prebiotic supplementation alone was not significantly associated with a reduced risk of colorectal neoplasia7. This suggests that the combination of prebiotics and probiotics in yogurt may offer synergistic health benefits.
Consumer Acceptance and Market Potential
Drivers of Liking
Consumer acceptance of prebiotic yogurt is influenced by its sensory properties. Research involving 110 consumers found that yogurt drinks with higher levels of prebiotics and probiotics were preferred over those with lower levels or without probiotics. Chicory inulin and polydextrose were particularly favored for their medium sweetness and high viscosity, which drove consumer liking6.
Regulatory and Quality Considerations
Ensuring the quality and regulatory compliance of prebiotic yogurt is essential for its market success. The dairy industry must adhere to global regulatory frameworks and provide convincing clinical trial outcomes to substantiate health claims. Additionally, accurate enumeration of multiprobiotic strains in yogurt is necessary to maintain the recommended therapeutic levels during shelf life3.
Conclusion
Prebiotic yogurt offers numerous health benefits, particularly for gut health and metabolic indices. Its sensory and microbiological quality are critical for consumer acceptance and market success. Combining prebiotics with probiotics in yogurt can enhance its health benefits, making it a valuable functional food. Further research and adherence to regulatory standards will help optimize the development and marketing of prebiotic yogurt products.
Sources and full results
Most relevant research papers on this topic
Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics.
Drinkable yogurts with prebiotics and probiotics have varying sensory profiles and only polydextrose treatment maintains probiotic viability after a 30-day refrigerated storage period.
Non-RCT
Highly CitedDeveloping a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
The optimal level of oligofructose addition to non-flavored yogurt for consumer benefits and promoting beneficial bacteria growth is 2.58% wt. v 1, based on survival analysis and considering a 25% rejection rate.
Highly CitedInvited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects.
This review highlights the need for convincing clinical trial outcomes, regulatory frameworks, and methodological approaches to determine probiotic strain viability in functional probiotic yogurts.
Literature Review
Rigorous JournalHighly CitedThe stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink.
SBAG-SC conjugate effectively stabilizes probiotic yogurt drinks and maintains probiotic viability, but has less prebiotic property than inulin.
Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties.
Combining fruit and yogurt may provide synergistic health benefits through their probiotic and prebiotic properties, promoting digestive health and reducing the risk of cardiovascular disease.
Very Rigorous JournalHighly CitedDrivers of liking for yogurt drinks with prebiotics and probiotics.
Higher levels of prebiotics with probiotics drive consumer liking, with chicory inulin and polydextrose preferred over soluble corn fiber, and a medium level of sweetness and high viscosity recommended for maximum acceptance.
Highly CitedThe Impact of Prebiotic, Probiotic, and Synbiotic Supplements and Yogurt Consumption on the Risk of Colorectal Neoplasia among Adults: A Systematic Review
Higher yogurt consumption may be associated with a moderate decrease in colorectal neoplasia risk, while prebiotic and probiotic supplements show little evidence to significantly decrease colorectal cancer occurrence.
Systematic ReviewVery Rigorous JournalThe effect of prebiotic components on the quality of yogurt
Enriching yogurt with prebiotic components and fruit and berry puree improves nutritional value, vitamin content, and microelements, making it an adaptogenic product with potential health benefits.
Effects of prebiotic-rich yogurt on menopausal symptoms and metabolic indices in menopausal women: a triple-blind randomised controlled trial
Prebiotic-rich yogurt positively affects menopausal symptoms and some metabolic indices in menopausal women, with a significant reduction in anxiety, depression, and low-density lipoprotein levels.
RCT