Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains

Lactobacillus casei enriched apple pieces, dried raisins and wheat grains were incorporated in yogurt in fresh and freeze dried form to produce a novel probiotic dairy product. The viability of L. casei cells was assessed in the yogurts during storage at 4 °C for 60 days and the effect of the added enriched materials on physicochemical parameters, microbiological characteristics and sensory acceptance of yogurts were evaluated. The apples, raisins and wheat grains improved the viability of embedded L. casei cells resulting at counts around 7 log cfu g−1 of yogurt after 60 days of storage at 4 °C. Yogurts produced with incorporation of L. casei enriched raisin and wheat grains in particular, presented less syneresis due to their water holding capacity. The above results are encouraging for the production of novel yogurts with improved sensorial and nutritional characteristics in industrial and/or small industrial scale.