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The effect of inulin as a prebiotic on the production of probiotic fibre‐enriched fermented milk
Author(s) -
DE SOUZA OLIVEIRA RICARDO PINHEIRO,
PEREGO PATRIZIA,
CONVERTI ATTILIO,
DE OLIVEIRA MARICÊ NOGUEIRA
Publication year - 2009
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.1471-0307.2009.00471.x
Subject(s) - inulin , prebiotic , probiotic , food science , fermentation , chemistry , biology , bacteria , genetics
We investigated the effect of inulin as a prebiotic on the production of probiotic fibre‐enriched fermented milk. The kinetics of acidification of inulin‐supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic survival, pH and firmness of fermented milk stored at 4°C for 24 h and 7 days after preparation were examined. Probiotic fibre‐enriched fermented milk quality was influenced both by the amount of inulin and by the co‐culture composition. Depending on the co‐culture, inulin addition to milk influenced acidification kinetic parameters, probiotic counts, pH and the firmness of the product.