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
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