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Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

Hoda Mahrous, Wedad M El-Kholy and Rafaat M Elsanhoty

Food companies put many expectations in food products made to meet the consumers’ demand for a healthy life. In this meaning, ‘Functional Foods’ play special roles for primary health outcomes have been microbiological in normal limits. Oats is becoming more popular as part of a healthy diet; Oat attends to the human’s energy and nutritional demands, as well as functional. This study aimed to: 1) develop probiotic yoghurt containing oat; 2) study the effect of selected prebiotic addition on rheological properties and syneresis of bio-yoghurt during refrigerated storage; 3) determine the effect of this synbiotic feeding on mice. Our results revealed that the formulae of yoghurt with 0.75% oat had presented excellent sensory evaluation, had satisfactory acceptance by the consumers and the cholesterol and bile acid levels in the serum of mice fed with yoghurt fermented by Lb. acidophilus P106 with 0.75% oats decreased significantly, while the cholesterol and bile acid content increased in mice feces. These effects may be due in part to the deconjugation of bile salts by strains of bacteria that produce the enzyme bile salt hydrolase (BSH).