Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre
نویسندگان
چکیده
Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods health benefits improve their functionality. In this study milk fermented acacia exudate gum black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, acidophilus Bifidobacterium animalis lactis. Potential prebiotic addition increased cohesiveness, index of viscosity decreased syneresis synbiotic samples. Sensory evaluation showed that incorporation satisfactory texture, sensory characteristics high scores during cold storage.
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ژورنال
عنوان ژورنال: Mljekarstvo
سال: 2021
ISSN: ['1846-4025', '0026-704X']
DOI: https://doi.org/10.15567/mljekarstvo.2021.0306