The study of rheological property of functional fermented milk
2007
Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia)
The role of Bifidobacterium lactis and the effect of the addition of inulin and lactulose on the viscosity of a functional fermented milk product have been investigated. The effect of chosen starter and prebiotics on the properties of the functional fermented milk was significant for the apparent viscosity. Generally the viscosity of analyzed products was lower than the viscosity of classical fermented milk products, such as yoghurt, kefir or others. The viscosity was strongly affected by the content of total solids of the analyzed products: with an increase in the total solids there was increase in the viscosity. Among analyzed fermented milk samples, sample with 5% of lactulose had the highest viscosity. In general, inulin did not seem to have an effect on the viscosity of the analyzed product samples compared with the control sample. Bifidobacterium lactis has a weak proteolytic activity; therefore the structure and consistency of functional fermented milk product were characterized as weak, too. It is known that inulin is not only dietary fibre or prebiotic, it has the functions of food additives, too. Inulin is added to food formulations to modify products' texture or viscosity and sweetness of products. Comparison of the obtained results shows that the viscosity of the functional fermented milk product with various concentrations of lactulose or inulin is different. This suggests that the role of inulin in a food matrix is bi-functional. Inulin does not increase the viscosity of a milk product but gives a richer texture to liquid products and spreads.
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