the effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt

نویسندگان

a. r. aghajani

r. pourahmad

h. r. mahdavi adeli

چکیده

desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. the aim of this study was to evalutate the effect of a mixture of prebiotics including oligofructose, lactulose, and inulin on physicochemical properties (ph value, acidity, and syneresis) of synbiotic yogurt containing lactobacillus casei. pasteurized milk was inoculated with certain amount of starter, prebiotic, and probiotic bacteria, then yogurt samples were prepared, and at 1, 7, 14 and 21 d, ph value, acidity, and syneresis were measured by phmeter, titration method, and centrifuge, respectively at certain intervals. the results showed that the sample containing the mixture of lactulose, inulin and oligofructose (lio) had the lowest ph value, highest acidity and syneresis. in contrast, the sample containing lactulose and inulin mixture (li) had the lowest acidity and syneresis showing a significant difference from the control (probiotic yogurt without prebiotic). the variation trend of acidity and syneresis was rising and the sample containing lactulose and inulin (li) mixture contained sample was selected as the best synbiotic yogurt sample.

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The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt

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عنوان ژورنال:
journal of food biosciences and technology

ناشر: tehran science and research branch, islamic azad university

ISSN 2228-7086

دوره 04

شماره JFBT(Vol.4 - No.2) 2014

میزبانی شده توسط پلتفرم ابری doprax.com

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