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

Somayeh Heydari; Atefeh Amiri-Rigi; Mohammad Reza Ehsani; Mohammad Amin Mohammadifar; Nasim Khorshidian; Mohammad Reza Koushki; Amir Mohammad Mortazavian

doi:10.1111/1471-0307.12491

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

Somayeh Heydari, Atefeh Amiri-Rigi, Mohammad Reza Ehsani, Mohammad Amin Mohammadifar, Nasim Khorshidian, Mohammad Reza Koushki, Amir Mohammad Mortazavian^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

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 Î²-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% Î²-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

Original language	English
Journal	International Journal of Dairy Technology
Volume	71
Issue number	S1
Pages (from-to)	175-184
ISSN	1364-727X
DOIs	https://doi.org/10.1111/1471-0307.12491
Publication status	Published - 2018

Keywords

Food Science
Bioengineering
Process Chemistry and Technology
Prebiotic
Probiotic
Rheology
Sensory
Syneresis
Yoghurt

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title = "Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics",

abstract = "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 {\^I}²-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% {\^I}²-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.",

keywords = "Food Science, Bioengineering, Process Chemistry and Technology, Prebiotic, Probiotic, Rheology, Sensory, Syneresis, Yoghurt",

author = "Somayeh Heydari and Atefeh Amiri-Rigi and Ehsani, {Mohammad Reza} and Mohammadifar, {Mohammad Amin} and Nasim Khorshidian and Koushki, {Mohammad Reza} and Mortazavian, {Amir Mohammad}",

year = "2018",

doi = "10.1111/1471-0307.12491",

language = "English",

volume = "71",

pages = "175--184",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

publisher = "Wiley-Blackwell",

number = "S1",

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TY - JOUR

T1 - Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

AU - Heydari, Somayeh

AU - Amiri-Rigi, Atefeh

AU - Ehsani, Mohammad Reza

AU - Mohammadifar, Mohammad Amin

AU - Khorshidian, Nasim

AU - Koushki, Mohammad Reza

AU - Mortazavian, Amir Mohammad

PY - 2018

Y1 - 2018

N2 - 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 Î²-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% Î²-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

AB - 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 Î²-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% Î²-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

KW - Food Science

KW - Bioengineering

KW - Process Chemistry and Technology

KW - Prebiotic

KW - Probiotic

KW - Rheology

KW - Sensory

KW - Syneresis

KW - Yoghurt

U2 - 10.1111/1471-0307.12491

DO - 10.1111/1471-0307.12491

M3 - Journal article

SN - 1364-727X

VL - 71

SP - 175

EP - 184

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - S1

ER -

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

Abstract

Keywords

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