Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-21 DOI:10.1007/s13197-015-2055-1

Gülden Basyigit Kilic, Didem Akpinar Kankaya

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Abstract

Microbiological, physicochemical, aroma and organic acid characteristics of non-fat yoghurt incorporated with β-glucan and probiotic Lactobacillus plantarum strains (AB6-25, AC18-82 and AK4-11) combination as adjunct culture were investigated during a 21 day storage period at 4 °C. Four treatment yoghurts contained 0.25, 0.5, 1 and 1.5 % β-glucan. Treatments also included probiotic combination and commercial culture. Treatments were compared with three controls produced containing commercial culture, commercial culture and probiotic combination, and commercial culture, Lactobacillus acidophilus and inulin. The results indicated that β-glucan promote the viability of lactobacilli. However, the addition of β-glucan (except 0.25 %) resulted in enhanced syneresis (P < 0.05). In general, the use of 0.25 % β-glucan had no significant effect on pH, fat, protein and organic acid content of non-fat yoghurt. The results obtained from this research demonstrated that the use of 0.25 % β-glucan has no adverse effect on the characteristics of non-fat yogurt produced with probiotic combination.

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评估用益生元和益生菌菌株生产的脱脂酸奶的技术特性。

在 4 °C 下贮藏 21 天期间，研究了添加了β-葡聚糖和益生菌植物乳杆菌（AB6-25、AC18-82 和 AK4-11）作为辅助培养物的非脂酸奶的微生物、理化、香味和有机酸特性。四种处理的酸奶分别含有 0.25%、0.5%、1% 和 1.5%的 β-葡聚糖。处理还包括益生菌组合和商业培养物。将各处理与含有商业培养物、商业培养物和益生菌组合、商业培养物、嗜酸乳杆菌和菊粉的三个对照组进行了比较。结果表明，β-葡聚糖能促进乳酸菌的活力。然而，添加 β-葡聚糖（0.25 % 除外）会导致增稠（P＜0.05）。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.