期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 74, 期 1, 页码 161-169出版社
WILEY
DOI: 10.1111/1471-0307.12742
关键词
Bifidobacterium bifidum; Enzymatic hydrolysis; Low-fat yoghurt; Tragacanth gum; Syneresis; Viability
资金
- Research Council of Shahid Chamran University of Ahvaz [SCU.vF98.38687]
Supplementation of inulin and low molecular weight gum tragacanth positively impacts the viability of Bifidobacterium bifidum and quality parameters of low-fat yoghurt, resulting in superior sensory attributes compared to supplementation of tragacanth gum.
This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability ofBifidobacterium bifidumand the quality parameters of low-fat yoghurt during a three-week storage period. The count of probiotics was found to be 7.8 log cfu/g in inulin, and LMWGT enriched yoghurts at the end of the storage period. The minimum water holding capacity and the maximum syneresis values were also obtained in the low-fat yoghurt enriched with GT throughout the storage time. The samples containing inulin and LMWGT revealed sensory attributes that were judged superior compared to those in GT.
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