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

被引：42
|
作者：
Heydari, Somayeh [1 ]
Amiri-Rigi, Atefeh [2 ]
Ehsani, Mohammad Reza [1 ]
Mohammadifar, Mohammad Amin [3 ]
Khorshidian, Nasim [4 ,5 ]
Koushki, Mohammad Reza [6 ]
Mortazavian, Amir Mohammad [5 ]
机构：
[1] Islamic Azad Univ, Sci & Res Branch, Dept Food Sci & Technol, Fac Food Sci & Technol, Tehran, Iran
[2] Tarbiat Modares Univ, Food Colloids & Rheol Lab, Dept Food Sci & Technol, Fac Agr, Tehran, Iran
[3] Tech Univ Denmark, Res Grp Food Prod Engn, Natl Food Inst, SoltoftsPlads, DK-2800 Lyngby, Denmark
[4] Semnan Univ Med Sci, Food Salt Safety Res Ctr, Sch Nutr & Food Sci, Semnan, Iran
[5] Shahid Beheshti Univ Med Sci, Dept Food Sci & Technol, Fac Nutr Sci Food Sci & Technol, Natl Nutr & Food Technol Res Inst, POB 19395-4741, Tehran, Iran
[6] Shahid Beheshti Univ Med Sci, Dept Food Technol Res, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Tehran, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷
关键词：
Prebiotic; Probiotic; Rheology; Sensory; Syneresis; Yoghurt; INTERNATIONAL SCIENTIFIC ASSOCIATION; BARLEY BETA-GLUCAN; CONSENSUS STATEMENT; LOW-FAT; MILK; INULIN; QUALITY; OLIGOSACCHARIDES; ATTRIBUTES; VIABILITY;
D O I：
10.1111/1471-0307.12491
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 -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% -glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.
引用
收藏
页码：175 / 184
页数：10
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