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Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts
Author(s) -
Kavaz Arzu,
Bakirci Ihsan
Publication year - 2014
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 - 10.1111/1471-0307.12152
Subject(s) - chemistry , citric acid , organic acid , food science , probiotic , inulin , butyric acid , lactic acid , acetic acid , biochemistry , bacteria , biology , genetics
In this study, the effect of the different concentrations of inulin and demineralised whey (d‐whey) powder on the chemical characteristics and organic acid profiles of probiotic yoghurts were investigated. Analysis of chemical composition was performed on the first day, while pH and organic acid profiles were carried out during storage. The results indicated that different proportions of inulin and d‐whey powder significantly influenced the levels of the organic acids, produced while the duration of storage affected the orotic, pyruvic, citric, lactic and acetic acid levels. There was a direct relationship between the level of d‐whey powder and organic acid (except for butyric acid) concentration in the probiotic yoghurt.