The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low-fat yoghurt

被引：19

作者：

Ghaderi-Ghahfarokhi, Maryam ^{[1
]}

Yousefvand, Amin ^{[1
]}

Gavlighi, Hassan Ahmadi ^{[2
]}

Zarei, Mehdi ^{[1
]}

机构：

[1] Shahid Chamran Univ Ahvaz, Dept Food Hyg, Fac Vet Med, Ahwaz, Iran

[2] Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 01期

关键词：

Bifidobacterium bifidum; Enzymatic hydrolysis; Low-fat yoghurt; Tragacanth gum; Syneresis; Viability; SENSORY PROPERTIES; BETA-GLUCAN; RHEOLOGICAL PROPERTIES; NONFAT YOGURT; SET YOGURT; REPLACERS; SURVIVAL; CHAIN;

D O I：

10.1111/1471-0307.12742

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability ofBifidobacterium bifidumand the quality parameters of low-fat yoghurt during a three-week storage period. The count of probiotics was found to be 7.8 log cfu/g in inulin, and LMWGT enriched yoghurts at the end of the storage period. The minimum water holding capacity and the maximum syneresis values were also obtained in the low-fat yoghurt enriched with GT throughout the storage time. The samples containing inulin and LMWGT revealed sensory attributes that were judged superior compared to those in GT.

引用

页码：161 / 169

页数：9

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