Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties

Preparation of yoghurt with synbiotics composed of probiotics and prebiotics is a novel development in the functional foods. This study evaluated the effect of synbiotics, Lacticaseibacillus paracasei and lactitol on the microbiology, pH, lactic acid and quality of yoghurt during the storage at 4 °C. Yoghurt containing synbiotics had a higher number of probiotics compared with other yoghurts after storage. Although addition of synbiotics reduced the acidification rate, resulting in a longer fermentation time, it showed an improved quality in higher water holding capacity, texture and rheological properties over 14 days of storage. In other words, synbiotics could better enhance the quality of yoghurt during 14 days of storage.