Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

被引：80

作者：

Ramchandran, Lata ^{[1
]}

Shah, Nagendra P. ^{[1
]}

机构：

[1] Victoria Univ, Sch Biomed & Hlth Sci, Fac Hlth Engn & Sci, Melbourne, Vic 8001, Australia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 05期

关键词：

Probiotics; Exopolysaccharides; Angiotensin-l-converting enzyme; Rheology; DELBRUECKII SSP BULGARICUS; EXOPOLYSACCHARIDE-PRODUCING STRAINS; STREPTOCOCCUS-THERMOPHILUS; RHEOLOGICAL PROPERTIES; LACTOBACILLUS-ACIDOPHILUS; SPECTROPHOTOMETRIC ASSAY; SELECTIVE ENUMERATION; CONVERTING ENZYME; STARTER CULTURES; SKIM MILK;

D O I：

10.1016/j.lwt.2010.01.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study examined the influence of exopolysacchandes (EPS) produced in situ on the viability of Streptococcus thermophilus, Lactobacillus delbruecku ssp bulgaricus and probiotics, the proteolytic and ACE-inhibitory activities, and textural and theological properties of inulin-containing probiotic yogurt during refrigerated storage Two types of yogurt were prepared using strains of S thermophilus not producing EPS (NEPY) and producing EPS (EPY) The yield of crude EPS increased (by 24 times) until day 21 of storage. Presence of EPS showed a protective effect on the survival of L delbrueckii ssp bulgancus and Lactobacillus acidophilus but not on S thermophilus. Lactobacillus casei and Bifidobacterium longum. No changes in post-acidification, lactic acid content or the ACE-inhibition activity of the two types of yogurt were observed overall, EPS containing yogurts exhibited higher proteolysis in the presence of inulin and probiotics (0.698 units) than the corresponding control (0.563 units) The storage and loss moduli (Pa), yield stress (Pa). consistency index (Pa s) and thixotrophic behaviour (Pa s(-1)) of both samples were similar at clay 1 and the influence of EPS was observable only after day 7 Such a variation of the effect of EPS on the textural and theological properties of low-fat yogurt appears to be partially due to the presence of probiotics (C) 2010 Elsevier Ltd. All rights reserved

引用

页码：819 / 827

页数：9

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