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- Publisher Website: 10.1111/j.1750-3841.2007.00302.x
- Scopus: eid_2-s2.0-34147151836
- PMID: 17995804
- WOS: WOS:000245896000015
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Article: Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus
Title | Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus |
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Authors | |
Keywords | Health Inulin Lactobacillus acidophilus Yogurt |
Issue Date | 2007 |
Publisher | Wiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147 |
Citation | Journal Of Food Science, 2007, v. 72 n. 3, p. M79-M84 How to Cite? |
Abstract | Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing L. acidophilus. Inulins of short (P95), medium (GR), and long (HP) chain lengths were incorporated at 1.5% w/w of the yogurt mix. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color), L. acidophilus counts, and color (L*, a*, and b*) of yogurts were determined at 1, 11, and 22 d after yogurt manufacture. The P95 containing yogurt had a significantly lower pH than the remaining yogurts, higher flavor scores than the yogurt containing HP, and comparable flavor scores with the control. The yogurts containing HP had less syneresis than the control and a better body and texture than the remaining yogurts. Yogurts containing prebiotics of different chain lengths had comparable L. acidophilus counts with each other but higher counts than the control. However, inulins of various chain lengths did not affect viscosity, color, and product appearance. Chain length of prebiotics affected some quality attributes of probiotic yogurts. © 2007 Institute of Food Technologists. |
Persistent Identifier | http://hdl.handle.net/10722/144421 |
ISSN | 2023 Impact Factor: 3.2 2023 SCImago Journal Rankings: 0.783 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Aryana, KJ | en_HK |
dc.contributor.author | Plauche, S | en_HK |
dc.contributor.author | Rao, RM | en_HK |
dc.contributor.author | McGrew, P | en_HK |
dc.contributor.author | Shah, NP | en_HK |
dc.date.accessioned | 2012-01-20T09:01:58Z | - |
dc.date.available | 2012-01-20T09:01:58Z | - |
dc.date.issued | 2007 | en_HK |
dc.identifier.citation | Journal Of Food Science, 2007, v. 72 n. 3, p. M79-M84 | en_HK |
dc.identifier.issn | 0022-1147 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/144421 | - |
dc.description.abstract | Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing L. acidophilus. Inulins of short (P95), medium (GR), and long (HP) chain lengths were incorporated at 1.5% w/w of the yogurt mix. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color), L. acidophilus counts, and color (L*, a*, and b*) of yogurts were determined at 1, 11, and 22 d after yogurt manufacture. The P95 containing yogurt had a significantly lower pH than the remaining yogurts, higher flavor scores than the yogurt containing HP, and comparable flavor scores with the control. The yogurts containing HP had less syneresis than the control and a better body and texture than the remaining yogurts. Yogurts containing prebiotics of different chain lengths had comparable L. acidophilus counts with each other but higher counts than the control. However, inulins of various chain lengths did not affect viscosity, color, and product appearance. Chain length of prebiotics affected some quality attributes of probiotic yogurts. © 2007 Institute of Food Technologists. | en_HK |
dc.language | eng | en_US |
dc.publisher | Wiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147 | en_HK |
dc.relation.ispartof | Journal of Food Science | en_HK |
dc.subject | Health | en_HK |
dc.subject | Inulin | en_HK |
dc.subject | Lactobacillus acidophilus | en_HK |
dc.subject | Yogurt | en_HK |
dc.title | Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus | en_HK |
dc.type | Article | en_HK |
dc.identifier.email | Shah, NP: npshah@hku.hk | en_HK |
dc.identifier.authority | Shah, NP=rp01571 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1111/j.1750-3841.2007.00302.x | en_HK |
dc.identifier.pmid | 17995804 | - |
dc.identifier.scopus | eid_2-s2.0-34147151836 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-34147151836&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 72 | en_HK |
dc.identifier.issue | 3 | en_HK |
dc.identifier.spage | M79 | en_HK |
dc.identifier.epage | M84 | en_HK |
dc.identifier.isi | WOS:000245896000015 | - |
dc.publisher.place | United States | en_HK |
dc.identifier.scopusauthorid | Aryana, KJ=6603633486 | en_HK |
dc.identifier.scopusauthorid | Plauche, S=16203747700 | en_HK |
dc.identifier.scopusauthorid | Rao, RM=7403068788 | en_HK |
dc.identifier.scopusauthorid | McGrew, P=6507529164 | en_HK |
dc.identifier.scopusauthorid | Shah, NP=7401823907 | en_HK |
dc.identifier.issnl | 0022-1147 | - |