Prebiotic and probiotic fat free yogurt

Document Type

Article

Publication Date

8-1-2007

Abstract

The prebiotic food ingredient inulin increases the activity of probiotic bacteria and prevents the growth of harmful bacteria in the digestive tract. The objective was to determine the effect of chain length of the prebiotic inulin on the characteristics of fat free plain yogurt manufactured with a commercial mixed ABC culture comprising Lactobacillus acidophilus LA-5, Bifidobacterium BB-12 and Lactobacillus casei. Probiotic fat free plain yogurts were manufactured using Streptococcus thermophilus, Lb. bulgaricus and commercial mixed ABC culture. The treatments were inulins of short (P 95), medium (GR) and long (HP) chain lengths. Inulins were incorporated at the rate of 1.5% w/w yogurt mix. Inulins of various chain lengths did not affect apparent viscosity, L*,a*,b* and appearance of yogurts manufactured with a commercial mixed ABC culture. The use of HP resulted in low syneresis, while yogurts with P95 had a significantly lower pH than the control. Flavor scores of the control were comparable to yogurt with P95 and were significantly higher than for yogurts with HP. The yogurts with HP had better body and texture compared to the control and P95. Prebiotics of various chain lengths affected some characteristics of the yogurts with ABC probiotic bacteria.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

295

Last Page

298

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