Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri

Mona Sadat Bitaraf, Faramarz Khodaiyan, Mohammad Amin Mohammadifar, Seyed Mohammad Mousavi

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Response surface methodology was employed to investigate the combined effects of inulin addition (0-4% w/w), probiotic inoculum level (1-3% v/v), and fermentation temperature (37-45 A degrees C) on fermentation time and rheological properties of nonfat-set yogurt. The rheological characteristics were measured by dynamic oscillatory rheometery. The second-order polynomial model was fitted to the fermentation time (T (f)), structure strength (A value), resistance to mechanical force or yield stress (tau (y)), and complex viscosity (A
Original languageEnglish
JournalFood and Bioprocess Technology
Volume5
Issue number4
Pages (from-to)1394-1401
Number of pages8
ISSN1935-5130
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering
  • Inulin
  • Probiotic
  • Response surface methodology
  • Rheological properties
  • Yogurt
  • Probiotics
  • Rheological property
  • Dairy products
  • Polysaccharides
  • Rheology
  • Surface properties
  • Fermentation
  • Lactobacillus reuteri
  • FOOD
  • LOCUST BEAN GUM
  • LOW-FAT
  • PHYSICAL-PROPERTIES
  • SKIM MILK
  • INULIN ADDITION
  • DAIRY-PRODUCTS
  • NONFAT YOGURT
  • DIETARY FIBER
  • SET YOGURT
  • MICROSTRUCTURE
  • Chemistry
  • Biotechnology
  • Agriculture
  • Chemistry/Food Science, general
  • PROBIOTICS
  • FERMENTATION
  • INULIN
  • LACTIC FERMENTATION
  • LACTOBACILLUS
  • LACTOBACILLUS REUTERI
  • MICROORGANISMS
  • POLYSACCHARIDES
  • PROBIOTIC MICROORGANISMS
  • RHEOLOGICAL PROPERTIES
  • TEMP.
  • TEMPERATURE
  • YOGHURT
  • Cultured milk products
  • Milk and dairy products

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