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Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts supplemented with 1.5% Hi‐maize or 1.5% β‐glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

Authors:   Somayeh Heydari, Atefeh Amiri‐Rigi, Mohammad Reza Ehsani, Mohammad Amin Mohammadifar, Nasim Khorshidian, Mohammad Reza Koushki, Amir Mohammad Mortazavian
Journal:   International Journal of Dairy Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/1471-0307.12491
Publication date:   21-Dec-2017
Facts, background information, dossiers
  • samples
  • production
  • lactulose
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