Short communication, Note

The Buffering Capacity of Probiotic Yogurt

Esber Çaglar ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Nukhet Sandalli ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Ozgur Onder KUSCU ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Betul Kargul ; Department of Paediatric Dentistry, School of Dentistry, Marmara University, Istanbul, Turkey

Abstract

Aim: The potential buffering role of probiotic yogurt has not been investigated. The aim of the study was to determine the pH, titratable acidity of a selection of various probiotic yogurts, their buffering effects with an emphasis on the pH range in which the buffer is efficient. Material & Methods: A quantity of 25 ml of each yogurt was titrated with 1 mol/L sodium hydroxide, added gradually by 0.5 ml, until the pH reached 10 to assess the total titratable acidity - a measure of probiotic yogurt’s own buffering capacity. Results: The initial pH was the lowest for Activia peach yogurt (4.40± 0.14) and the highest for Danone natural yogurt (5.29± 0.10). The buffering capacities can be listed as follows: Danone natural >Danone peach >Activia plain >Activia strawberry >Activia peach. There were no statistically significant differences observed between yogurts within any of the five groups compared as a whole with one another. (p >0.05). Conclusions: Buffering capacities of probiotic yogurts should be undermined.

Keywords

Bifidobacterium; Buffers; Probiotics; Yogurt

Hrčak ID:

65635

URI

https://hrcak.srce.hr/65635

Publication date:

15.3.2011.

Article data in other languages: croatian

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