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An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage
Author(s) -
BAKIRCI IHSAN,
KAVAZ ARZU
Publication year - 2008
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/j.1471-0307.2008.00409.x
Subject(s) - syneresis , titratable acid , starter , streptococcus salivarius , food science , streptococcus thermophilus , lactobacillus acidophilus , chemistry , bifidobacterium , fermentation starter , sugar , probiotic , lactobacillus , biology , streptococcus , bacteria , lactic acid , fermentation , genetics
Five yogurt batches were prepared with banana puree and sugar combinations and ABT‐2 ( Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced ( P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, and S. salivarius ssp. thermophilus, L. acidophilus and Bifidobacterium spp. counts were found to be insignificant. Storage time significantly ( P < 0.05) affected the syneresis, titratable acidity, pH value, and S. salivarius ssp. thermophilus counts, while the viscosity value and L. acidophilus and Bifidobacterium spp. counts were not affected. The sensory evaluations showed that the sample B was most preferred by panellists.