Composition of carbohydrates and concentration of beta-galactosidase of commercial frozen yogurt
1997
Schmidt, K.A. | Kim, J. (Jinchoon) | Jeon, I.J.
Commercial frozen yogurt samples were analyzed for composition, beta-galactosidase activity, and microbial quality. The composition of protein, fat, sugars, other carbohydrates, and total solids varied considerably among the 11 brands tested. All samples contained high levels of lactic acid bacteria (>6.0 log cfu/mL), as well as active beta-galactosidase but the enzymatic activity varied greatly (1.04 -43.12 ONP units) among samples. A significant correlation (r = 0.785) existed between beta-galactosidase and lactic acid bacteria concentrations. The major sugars in samples were sucrose (0-12.7%) followed by lactose (2.31-4.25%) and glucose (0.74-2.49%). The sugar extraction method developed for the HPLC analysis gave reliable and reproducible data, despite the fact that frozen yogurt samples contained a wide variation in fat, protein, and total solids contents.
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