Premium
Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt
Author(s) -
Karaca Oya B
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12058
Subject(s) - food science , prebiotic , chemistry , flavour , titratable acid , guar gum , pectin , guar , probiotic , biology , genetics , bacteria
The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar‐supplemented yoghurts had the lowest titratable acidity values ( P < 0.01) also the highest water‐holding capacity values ( P < 0.01). However, guar had a negative effect on gel firmness and sensory properties of yoghurts. The effect of different stabilisers and molasses on colour L* and a*values was statistically significant ( P < 0.01). Panelists gave the highest flavour scores to the pectin‐added yoghurts during storage period ( P < 0.01).