Properties of fat free yogurt containing immune enhancer

Document Type

Article

Publication Date

8-1-2007

Abstract

Arabinogalactan stimulates the body's immune defence system and enhances production of natural killer cells which destroy invading microorganisms. In human studies arabinogalactan showed increased immune cell proliferation at a consumption level of 1.5 g per day. The objective was to study the effect of the immune enhancer arabinogalactan on the physico-chemical, microbiological and sensory characteristics of yogurt. Arabinogalactan was added during mix preparation at 0, 1.5, 3.0 and 4.5 g per 228 g (8 oz) cup of yogurt. Total solids in the control compared to the treatments were kept constant with nonfat dry milk. The attributes studied were apparent viscosity, syneresis, pH, L*, a*, b*, flavor, appearance and color, body and texture, and microbial counts. Incorporation of arabinogalactan at all levels significantly increased a* and b* but significantly decreased L* values. Product pH was increased by the incorporation of arabinogalactan at 4.5 g per 228 g yogurt. The incorporation of arabinogalactan at any rate in yogurts did not significantly affect scores of flavor, appearance and color, body and texture, apparent viscosity, microbial counts and syneresis of the product.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

299

Last Page

302

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