A. R. Aghajani

M. Sc. of Food Science and Technology, Mahallat Branch, Islamic Azad University, Mahallat, Iran.

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

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 mi...

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