Optimisation of probiotic yoghurt production enriched with phytosterols

被引：7

作者：

Parsa, Parinaz ^{[1
]}

Alizadeh, Mohammad ^{[1
]}

Bari, Mahmoud Rezazad ^{[1
]}

Moghar, Ali Akbarian ^{[2
]}

机构：

[1] Urmia Univ, Fac Agr, Dept Food Sci & Technol, Orumiyeh, Iran

[2] Iran Dairy Ind Co, Dept Res & Dev, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2015年 / 68卷 / 04期

关键词：

Probiotics; Lactobacillus acidophilus; Yoghurt; Storage; LOW-FAT YOGURT; PLANT STEROLS; MILK; SURVIVAL; ESTERS; BACTERIA; NUTRACEUTICALS; ACIDIFICATION; REDUCTION; VIABILITY;

D O I：

10.1111/1471-0307.12207

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To optimise the formulation of phytosterol-enriched probiotic yoghurt, the effect of different concentrations of phytosterols, fat and the probiotic inoculation rate on the survival of Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12 and physicochemical indices over 14days of storage was explored. Data analysis showed that the phytosterol concentration and fat content were two crucial factors affecting probiotic viability. Addition of phytosterols had no adverse effect on the overall scores for sensory attributes. Regarding maximisation of viability and storage time, the optimum conditions were found to be fat=8.07% (w/v), phytosterol=18g/L, probiotic inoculation rate=71.42mg/L and storage time=12days.

引用

页码：557 / 564

页数：8

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