Rheological behaviour, sensory properties and syneresis of probiotic yogurt supplemented with various prebiotics

Heydari, S., Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Ehsani, M. R., Mohammadifar, M. A., Khorshidian, N., Koushki, M. R. and Mortazavian, A. M. (2018) Rheological behaviour, sensory properties and syneresis of probiotic yogurt supplemented with various prebiotics. International Journal of Dairy Technology, 71 (S1). pp. 175-184. ISSN 1471-0307 doi: 10.1111/1471-0307.12491

Abstract/Summary

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 b-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% b-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/113782
Identification Number/DOI	10.1111/1471-0307.12491
Refereed	Yes
Divisions	No Reading authors. Back catalogue items Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Wiley
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