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

页码：159 / 163

页数：5

共 50 条

[31] Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
Akhtar, Aqsa
Nasim, Iqra
Din, Muhammad Saeed Ud
Araki, Tetsuya
Khalid, Nauman
[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2023, 139
[32] Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization
Mobasserfar, Reza
Shiri, Azam
Mofid, Vahid
Shahidi Noghabi, Mostafa
Gharibzahedi, Seyed Mohammad Taghi
[J]. International Journal of Biological Macromolecules, 2024, 282
[33] Effects of water regimes on inulin content and inulin yield of Jerusalem artichoke genotypes with different levels of drought tolerance
Aduldecha, Cholada
Kaewpradit, Wanwipa
Vorasoot, Nimitr
Puangbut, Darunee
Jogloy, Sanun
Patanothai, Aran
[J]. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2016, 40 (03) : 335 - 343
[34] Physicochemical and retrogradation properties of low-fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers
Ren, Yetong
Song, Ka-Young
Kim, Yookyung
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (10)
[35] PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER
Velez-Ruiz, Jorge F.
Hernandez-Carranza, Paola
Sosa-Morales, Maria
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (03) : 210 - 221
[36] Plant sterols consumed in low-fat yogurt as a snack lower cholesterol
Rudkowska, Iwona
AbuMweis, Suhad S.
Nicolle, Catherine
Jones, Peter J. H.
[J]. FASEB JOURNAL, 2007, 21 (05): : A156 - A156
[37] Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine
Li, Jun
Cui, Huaitian
Xu, Xinyue
Li, Jiayi
Lu, Miaomiao
Guan, Xijie
Zhu, Danshi
Liu, He
[J]. FOOD HYDROCOLLOIDS, 2022, 133
[38] High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
Penna, A. L. B.
Subbarao-Gurram
Barbosa-Canovas, G. V.
[J]. FOOD RESEARCH INTERNATIONAL, 2007, 40 (04) : 510 - 519
[39] Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage
Ramchandran, Lata
Shah, Nagendra P.
[J]. DAIRY SCIENCE & TECHNOLOGY, 2009, 89 (06) : 583 - 600
[40] Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures
Penna, A. L. B.
Gurram, Subbarao
Barbosa-Canovas, G. V.
[J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2006, 29 (05) : 447 - 461

← 1 2 3 4 5 →