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 journalJournal articleResearchpeer-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 β-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% β-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.
Original languageEnglish
JournalInternational Journal of Dairy Technology
Volume71
Issue numberS1
Pages (from-to)175-184
ISSN1364-727X
DOIs
Publication statusPublished - 2018

Keywords

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

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