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Article: Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus

TitleFat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus
Authors
KeywordsHealth
Inulin
Lactobacillus acidophilus
Yogurt
Issue Date2007
PublisherWiley-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?
AbstractInulin 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 Identifierhttp://hdl.handle.net/10722/144421
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAryana, KJen_HK
dc.contributor.authorPlauche, Sen_HK
dc.contributor.authorRao, RMen_HK
dc.contributor.authorMcGrew, Pen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:58Z-
dc.date.available2012-01-20T09:01:58Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Food Science, 2007, v. 72 n. 3, p. M79-M84en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144421-
dc.description.abstractInulin 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.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectHealthen_HK
dc.subjectInulinen_HK
dc.subjectLactobacillus acidophilusen_HK
dc.subjectYogurten_HK
dc.titleFat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilusen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2007.00302.xen_HK
dc.identifier.pmid17995804-
dc.identifier.scopuseid_2-s2.0-34147151836en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34147151836&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume72en_HK
dc.identifier.issue3en_HK
dc.identifier.spageM79en_HK
dc.identifier.epageM84en_HK
dc.identifier.isiWOS:000245896000015-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAryana, KJ=6603633486en_HK
dc.identifier.scopusauthoridPlauche, S=16203747700en_HK
dc.identifier.scopusauthoridRao, RM=7403068788en_HK
dc.identifier.scopusauthoridMcGrew, P=6507529164en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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