Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei

Sima Taheri, Morteza Khomeiri, Mehran Aalami, Ali Moayedi


The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at 4 levels (0, 0.5, 1 and 1.5%), cocoa powder and sugar. Samples containing starch and gum had higher viscosity and were completely stable, with no syneresis and sedimentation after a month of storage at 4 °C. Samples containing 0.3% xanthan gum and 1% corn starch were considered as the desired drink based on sensory analysis. Study of the optimal flow behavior indicated that the drinking dessert is a non-Newtonian pseudoplastic fluid, and the Herschel-Bulkily model was the best model to describe the flow behavior. The pH of the synbiotic dessert containing L. GG was almost constant after 7 days of storage at 4 °C, while the pH of samples containing L. paracasei decreased by 0.7. The population of both probiotic bacteria decreased during storage time at 4 °C. The rate of decrease was higher for L. paracasei than L. GG. However, both contained >106 CFU mL-1, which is necessary for the health benefits of probiotic bacteria.


lactic cheese whey (LCW); drinking dessert; synbiotic; Lactobacillus rhamnosus GG; Lactobacillus paracasei

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