Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.

Objectives: This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt's physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures.

Materials And Methods: The yogurt's gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The M240-5 and M140-2 were employed as yogurt starter bacteria, and LA-5 as probiotic culture.