Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
نویسندگان
چکیده
ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) inulin at different proportions (F0: 66% LCW 0% inulin; F1: 65% 1% F2: 64% 2% F3: 62% 4% inulin). Results demonstrated that yogurt F3 presented higher total solids carbohydrates levels. contributed overrun increase (11.8-18.2%) but did not interfere significantly in retardation melting rate range samples’ hardness. Over storage time, formulation showed lower pH titratable acidity. However, from sixtieth day storage, formulations varied acidity profile associated decline cultures. Even so, supplementation positively affected strains’ during storage. Based on our data, better nutritional value, characteristics, stability over period.
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ژورنال
عنوان ژورنال: Ciencia Rural
سال: 2021
ISSN: ['1678-4596', '0103-8478']
DOI: https://doi.org/10.1590/0103-8478cr20201078