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Growth, Proteolytic, and ACE‐I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low‐Fat Yogurt as Influenced by the Addition of Raftiline HP ®
Author(s) -
Ramchandran L.,
Shah N.P.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00889.x
Subject(s) - streptococcus thermophilus , lactobacillus , food science , lactobacillus delbrueckii subsp. bulgaricus , chemistry , skimmed milk , starter , proteolysis , rheology , fermentation , fermentation starter , lactobacillaceae , whey protein , lactic acid , bacteria , biochemistry , enzyme , biology , materials science , composite material , genetics
This study investigated the influence of incorporating Raftiline HP® on the pH, growth, proteolytic, and angiotensin‐I converting enzyme inhibitory activities and on spontaneous whey separation, firmness, and rheological properties of low‐fat yogurts during storage for 28 d at 4 °C. Three types of yogurts were prepared from skim milk containing 0% (YI0, control), 2% (YI2), and 3% (YI3) Raftiline HP, respectively. The incorporation of Raftiline HP improved the growth of starter organisms, particularly that of Lactobacillus delbrueckii ssp. bulgaricus , resulting in shorter fermentation time. There was a significant improvement in total proteolysis, which was highest in yogurt containing 3% Raftiline HP. The ACE inhibitory activity was maximal in YI3 compared to YI2 and YI0. Incorporation of Raftiline HP did not affect whey separation and firmness of the low‐fat yogurts. All these products were more fluid like with distinct pseudoplastic properties and lesser ability to resist deformation upon applied shear.