Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Bifidobacterium bifidum ) and sensory characteristics
نویسندگان
چکیده
منابع مشابه
Improvements in Survival of Probiotic Bacteria, Rheology and Sensory Characteristics of Yogurts during Storage
Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...
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The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted f...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2021
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.2154