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Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics
Author(s) -
Heydari Somayeh,
AmiriRigi Atefeh,
Ehsani Mohammad Reza,
Mohammadifar Mohammad Amin,
Khorshidian Nasim,
Koushki Mohammad Reza,
Mortazavian Amir Mohammad
Publication year - 2018
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 - 10.1111/1471-0307.12491
Subject(s) - syneresis , prebiotic , food science , probiotic , rheology , inulin , chemistry , rheometry , maltodextrin , lactobacillus reuteri , fermentation , lactobacillus , materials science , biology , organic chemistry , spray drying , genetics , bacteria , composite material
The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts supplemented with 1.5% Hi‐maize or 1.5% β‐glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.