Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt | Zendy

Karaca Oya B | Zendy

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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).

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