Physicochemical and sensory properties of probiotic yoghurt with inulin addition | Fizičko-hemijska i senzorska svojstva probiotičkog jogurta sa dodatkom inulina
2011
Stijepić, M.J., Visoka medicinska škola, Prijedor, Republika Srpska (Bosnia and Herzegovina) | Glušac J.R., Visoka medicinska škola, Prijedor, Republika Srpska (Bosnia and Herzegovina) | Đurđević-Milošević, D.M., Visoka tehnološka škola strukovnih studija, Šabac (Serbia)
The aim of this study was to examine the influence of inulin addition (0.5%, 1% i 1.5%) and milk heat treatment on acidity, viscosity, induced syneresis and sensory properties of probiotic yoghurt during 21 days of storage. Yoghurt was manufactured from raw homogenised low fat milk (1.5%). The fermentation started after addition 0.0025% of probiotic starter: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus i Bifidobacterium ssp. to milk at 37 deg C. After milk fermentation at pH 4.6, probiotic yoghurt samples were cooled and stored at 5 deg C. During 21 day of storage the change of pH, titratable acidity, viscosity, syneresis and sensory properties were observed. On the basis of the obtained results it can be concluded that yoghurt samples with inulin addition had shorter fermentation time, creamy texture, higher viscosity and lower syneresis. Different milk heat treatments had no significant influence on physicochemical properties of probiotic yoghurt during storage.
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