Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink

PurposeIn recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.Design/methodology/approachSensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).FindingsEvaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p Originality/valueThis novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.