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
相关论文
共 50 条
  • [41] Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel
    Azari-Anpar, Mojtaba
    Payeinmahali, Hadiseh
    Garmakhany, Amir Daraei
    Mahounak, Alireza Sadeghi
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (05)
  • [42] Influence of red grape pomace powder on physiochemical, antioxidant, nutritional, microbial, and sensory properties of probiotic yoghurt
    Navaz, Shaghayegh Haghighat
    Yam, Barat Ali Zarei
    INDIAN JOURNAL OF DAIRY SCIENCE, 2021, 74 (03): : 224 - 231
  • [43] Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation
    Witczak, Mariusz
    Jaworska, Grazyna
    Witczak, Teresa
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (05): : 1980 - 1991
  • [44] Low-calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
    Chand, Prittam
    Kumar, M. Dharani
    Singh, Ashish Kumar
    Deshwal, Gaurav Kr
    Rao, Priyanka Singh
    Tomar, Sudhir K.
    Sharma, Heena
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (04)
  • [45] Effect on nutritional, sensory, textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder
    Guo, Xiulan
    Xie, Zhenjian
    Wang, Guoze
    Zou, Qiang
    Tang, Renyong
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2018, 71 : 167 - 174
  • [46] Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
    Castro, W. F.
    Cruz, A. G.
    Bisinotto, M. S.
    Guerreiro, L. M. R.
    Faria, J. A. F.
    Bolini, H. M. A.
    Cunha, R. L.
    Deliza, R.
    JOURNAL OF DAIRY SCIENCE, 2013, 96 (01) : 16 - 25
  • [47] Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert
    Tarrega, A.
    Costell, E.
    FOOD HYDROCOLLOIDS, 2006, 20 (06) : 914 - 922
  • [48] Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
    Wu, Han
    Maimaiti, Xiayidan
    Wang, Ying
    Bassey, Anthony PIus
    Rahman, Nurgvl
    Liu, Xiaoli
    CZECH JOURNAL OF FOOD SCIENCES, 2024, 42 (05) : 305 - 316
  • [49] Effects of CO2 Addition to Raw Milk on Microbial, Physiochemical and Sensory Properties of Probiotic Set Yoghurt
    Ansari, T.
    Hesari, J.
    Ahmadi, A.
    Giasifar, S.
    Aiaseh, A.
    JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, 2013, 15 (02): : 253 - 263
  • [50] Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt
    Unal, Gulfem
    Ozer, Elif
    MLJEKARSTVO, 2018, 68 (03): : 192 - 200
12345