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Over past years, a dairy product called probiotic yogurt has been manufactured known as a functional food. In order to increase activity and improve growth and survival of probiotics and to improve technological properties of probiotic yogurt, prebiotics are added to its formulation. The aim of this study was to evaluate the effect of prebiotics (lactulose and inulin individually, and as mixtur...

We describe a new dipeptide hydrogel based on an oligophenylene vinylene core. After gelation, the initial network evolves, expelling solvent and resulting in syneresis. We describe this process and the effects in the bulk properties of the material.

The Lentinula edodes stipe (LES), a by-product of L. fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient dairy products. In this study, stirred yogurts fortified with 1%, 2%, 3% LES were prepared, effects on changes color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, tex...

in this paper, the effect of two domestic seeds hydrocolloids (basil seed and sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. for this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control...

Biogels made of crosslinked polymers such as proteins or polysaccharides behave as porous soft solids and store large amounts of solvent. These gels undergo spontaneous aging, called syneresis, which consists of the shrinkage of the gel matrix and the progressive expulsion of solvent. As a result, a biogel originally casted in a container often loses contact with the container sidewalls, and th...