Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

被引：0
|
作者：
Pradip V. Behare
Rameshwar Singh
Ravinder Nagpal
K. H. Rao
机构：
[1] National Dairy Research Institute Karnal,Dairy Microbiology
[2] Haryana,Dairy Microbiology Division
[3] National Dairy Research Institute,Department of Biotechnology
[4] JMIT Institute of Engg. & Tech.,undefined
来源：
Journal of Food Science and Technology | 2013年 / 50卷
关键词：
Dahi; Exopolysaccharides; Lactobacillus; Low-fat dairy products;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Lactobacillus fermentum V10 was able to show large capsules surrounding the cell surface and produced 247.37 ± 0.76 mg/L polysaccharides in fermentation medium. The effect on technological properties of low-fat dahi found to be significantly (P < 0.01) improved for Lactobacillus fermentum V10 than control dahi made by EPS+Lb. delbrueckii subsp. bulgaricus NCDC 285 and EPS−Lb. delbrueckii subsp. bulgaricus 09 cultures. Low fat dahi prepared by exopolysaccharides producing Lactobacillus fermentum V10 exhibited optimum acid production, lesser whey separation, higher viscosity, increased adhesiveness and stickiness whereas decreased firmness and work of shear as compared to control dahi.
引用
收藏
页码：1228 / 1232
页数：4
相关论文
共 50 条
  • [1] Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi
    Behare, Pradip V.
    Singh, Rameshwar
    Nagpal, Ravinder
    Rao, K. H.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2013, 50 (06): : 1228 - 1232
  • [2] Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese
    Abd Elhamid, Abeer M.
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2013, 66 (04) : 505 - 511
  • [3] 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
    CURRENT RESEARCH IN FOOD SCIENCE, 2022, 5 : 1061 - 1070
  • [4] Sensory and rheological characterization of low-fat stirred yogurt
    Janhoj, Thomas
    Petersen, Charlotte Blangsted
    Frost, Michael Bom
    Ipsen, Richard
    JOURNAL OF TEXTURE STUDIES, 2006, 37 (03) : 276 - 299
  • [5] Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese
    Ayyash, Mutamed
    Abu-Jdayil, Basim
    Hamed, Fathalla
    Shaker, Reyad
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 87 : 423 - 431
  • [6] Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
    Liu, H.
    Xu, X. M.
    Guo, Sh. D.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (06) : 946 - 954
  • [7] Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
    Hasani, Saber
    Sari, Abbas Ali
    Heshmati, Ali
    Karami, Mostafa
    FOOD SCIENCE & NUTRITION, 2017, 5 (04): : 875 - 880
  • [8] Effect of the degree of comminution on sensory and texture attributes of low-fat beefburgers
    Dreeling, N
    Allen, P
    Butler, F
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2000, 33 (04): : 290 - 294
  • [9] SENSORY AND RHEOLOGICAL PROPERTIES OF LOW-FAT FILLED PASTA FILATA CHEESE
    PAGLIARINI, E
    BEATRICE, N
    JOURNAL OF DAIRY RESEARCH, 1994, 61 (02) : 299 - 304
  • [10] Predicting sensory properties from rheological measurements of low-fat spreads
    Ronn, BB
    Hyldig, G
    Wienberg, L
    Qvist, KB
    Laustsen, AM
    FOOD QUALITY AND PREFERENCE, 1998, 9 (04) : 187 - 196
12345