Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurt

被引：5
|
作者：
Kusuma, G. D. [1 ]
Paseephol, T. [1 ]
Sherkat, F. [1 ]
机构：
[1] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 64卷 / 02期
关键词：
PHYSICAL-CHARACTERISTICS; STARTER CULTURES; SET; ENUMERATION; STRAINS; MEDIA;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Inulins extracted from Jerusalem artichoke (Ja) tubers were tested for their prebiotic and fat-replacement properties and compared to commercial inulin, Beneo ST, extracted from chicory roots. Each inulin type was incorporated into skim milk at a level of 4% for the production of low-fat yogurts. Viable counts of probiotic and yogurt cultures as well as texture and rheology of the yogurts were investigated during refrigerated storage for 28 days. Overall, yogurts with added Ja-inulin showed better retention of probiotics viability (Bifidobacterium bifidum and Lactobacillus acidophilus) than yogurts made with Beneo ST Textural and rheological studies indicated that Ja-inulin could function as a fat replacer in low-fat yogurt to mimic the properties of full-fat yogurt. Aust. J. Dairy Technol. 64, 159-163
引用
收藏
页码：159 / 163
页数：5
相关论文
共 50 条
  • [1] Effects of Inulin on the Quality of Mung Bean Protein Low-fat Plant Yogurt
    Yang, Mei
    Li, Nana
    Fan, Bei
    Tong, Litao
    Wang, Lili
    Guo, Yahong
    Zhang, Shuo
    Wang, Fengzhong
    Liya, L.I.U.
    [J]. Science and Technology of Food Industry, 2022, 43 (21) : 123 - 128
  • [2] Sensory and rheological characterization of low-fat stirred yogurt
    Janhoj, Thomas
    Petersen, Charlotte Blangsted
    Frost, Michael Bom
    Ipsen, Richard
    [J]. JOURNAL OF TEXTURE STUDIES, 2006, 37 (03) : 276 - 299
  • [3] RHEOLOGICAL BEHAVIOR OF LOW-FAT AND FULL-FAT STIRRED YOGURT
    DELORENZI, L
    PRICL, S
    TORRIANO, G
    [J]. INTERNATIONAL DAIRY JOURNAL, 1995, 5 (07) : 661 - 671
  • [4] Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
    Tarrega, A.
    Rocafull, A.
    Costell, E.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (03) : 556 - 562
  • [5] Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt
    Huaxi Yi
    Lanwei Zhang
    Chengwei Hua
    Kai Sun
    Lili Zhang
    [J]. Food and Bioprocess Technology, 2010, 3 : 315 - 319
  • [6] Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt
    Yi, Huaxi
    Zhang, Lanwei
    Hua, Chengwei
    Sun, Kai
    Zhang, Lili
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2010, 3 (02) : 315 - 319
  • [7] The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture
    Guven, M
    Yasar, K
    Karaca, OB
    Hayaloglu, AA
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2005, 58 (03) : 180 - 184
  • [8] UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE
    Ozer, C. O.
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2019, 31 (02) : 301 - 310
  • [9] Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt
    Zhao, Lili
    Feng, Ran
    Mao, Xueying
    [J]. FOOD SCIENCE & NUTRITION, 2020, 8 (07): : 3061 - 3069
  • [10] Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
    Lin, Yang
    Xu, Qiaolian
    Li, Xiangmin
    Shao, Ping
    [J]. CURRENT RESEARCH IN FOOD SCIENCE, 2022, 5 : 1061 - 1070
12345