Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

被引：44

作者：

Rezaei, Rahil ^{[1
]}

Khomeiri, Morteza ^{[1
]}

Aalami, Mehran ^{[1
]}

Kashaninejad, Mahdi ^{[1
]}

机构：

[1] Gorgan Univ Agr Sci & Nat Resources, Food Sci & Technol Dept, Golestan, Iran

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 10期

关键词：

Frozen yogurt; Inulin; Probiotic; Physicochemical properties; Flow behavior; ICE-CREAM; RHEOLOGICAL PROPERTIES; FAT; VIABILITY; QUALITY;

D O I：

10.1007/s13197-012-0751-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on pH. Total acceptability of samples revealed that frozen yogurt with 2 % inulin had the most appealing sensory characteristics. The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In terms of probiotic survival, the sample with 2 % inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.

引用

页码：2809 / 2814

页数：6

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