Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

Abstract

All lactic beverages were considered probiotics. The addition of prebiotic resulted in beverages with higher total solids and total carbohydrates contents, without changing the other physicochemical parameters, including the attributes of colour. All beverages showed non-Newtonian behaviour, with shear thinning characteristics and presence of thixotropy, which is less accentuated in beverages with oligofructose. In these beverages, there was a decrease in apparent viscosity, consistency index and activation energy, and an increase in flow index and frequency factor. The beverages with oligofructose were sensory preferred in relation to the control, also showing good overall acceptability and most judges indicated that they would buy such a product.

Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

“…1a and b). The decrease in the apparent viscosity of the fermented milks with the increase in shear rate at the temperatures evaluated indicates that the fluid has shear thinning characteristics, being in agreement with results obtained by Donkor et al (2007) and Guggisberg et al (2009) for yogurt with inulin addition; by Castro et al (2008) for a symbiotic lactic beverage; and by Cunha et al (2008) for probiotic fermented milks. The reduction in the apparent viscosity with the increase in shear rate, in these types of products, may be related to several factors.…”

“…The same behavior was observed by Akalin et al (2007) and Guggisberg et al (2009) for yogurt supplemented with inulin, and also by Castro et al (2008) and Villegas et al (2009) in fermented milk with oligofructose and inulin addition, respectively. As verified by Wolfschoon-Pombo et al (1983), in yogurts, a relation between the increase in total solids and acidity (p < 0.05) was also observed in prebiotic fermented milk.…”

Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

“…5b). The same behaviour was observed by Guggisberg et al (2009) for yogurt supplemented with inulin and by Castro et al (2009) in milk drinks with added oligofructose. The cooking temperature (>90°C) and duration (35 min) of the MP manufacturing process probably induced inulin hydrolysis and a consequent increase in reducing sugar concentration, causing the TSS values to rise.…”

Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts

“…Apart from native inulin we can also find commercial products containing mainly short-chain inulin (2-7 units) or products composed of mainly long-chain inulin (22-25 units) with different nutritional characteristics (Biedrzycka and Bielecka, 2004;Coudray et al, 2003). Regarding technological properties, short-chain inulin is soluble and sweet and it can be used for partial sucrose replacement (De Castro et al, 2009;Villegas et al, 2010). Long-chain inulin is less soluble and more viscous and can be used to structure low-fat foods.…”