please correct it
Today, food products which have positive effects on human health in addition to nutritional value are highly regarded. Among these foods, probiotic dairy products, especially yogurt, are greatly welcomed over the world. Therefore, in this study, potato and rice starch at the concentrations of 0.1%, 0.5 % and 1% in yogurt were separately used to examine their effect on growth and survival of probiotic bacteria Lactobacillus Acidophilus in this product. The samples produced in three replications and maintained at 4 ° C during 21 days ( OR during 21 days of storage at 4 ° C ) were evaluated in terms of pH rate, acidity, syneresis percentage and probiotic bacteria counts and were compared with the control sample. i.e. probiotic yogurt without prebiotic substances.