Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Srisuvor, Nutthaya; Chinprahast, Ninnart; Prakitchaiwattana, Cheunjit; Subhimaros, Suwanna

doi:10.1016/j.lwt.2012.10.018

Cited by 114 publications

(142 citation statements)

References 28 publications

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“…Srisuvor et al [9] reported that high concentration of fiber could negatively affect the product's quality. The general acceptability scores of the samples decreased during storage.…”

Section: Sensory Evaluationsmentioning

confidence: 99%

“…Inulin and oat fiber are carbohydrate-derived fat replacers possessing gelling capacity with water and have low calories [6] [7]. Besides theirs health benefits, inulin and oat fiber are also considered to have prebiotic properties such as the ability to situmulate probiotic bacteria without affecting flavour [3] [8] [9]. Due to their prebiotic effect, addition of inulin or oat fiber can improve probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

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Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın¹,

Ferliarslan²,

Akın³

2016

AiM

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In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium counts increase by the addition of fiber into samples.

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“…Srisuvor et al [9] reported that high concentration of fiber could negatively affect the product's quality. The general acceptability scores of the samples decreased during storage.…”

Section: Sensory Evaluationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın¹,

Ferliarslan²,

Akın³

2016

AiM

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“…A lting et al [2009] improved creaminess of low-fat yogurt by using amylomaltase-treated starch. Srisuvor et al [2013] used inulin and polydextrose as a fat replacer in low-fat yogurt to improve sensory properties. K omatsu et al [2013] produced a functional gua va mousses formulated with inulin and whey protein concentrate to partially or totally substitute the milk fat content.…”

Section: Introductionmentioning

confidence: 99%

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu¹,

Zhang²,

Jiang³

et al. 2016

Pol. J. Food Nutr. Sci.

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Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fi sh oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50 o C and 90 o C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher fi rmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and they had less fi shy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full--fat milk yogurt control.

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“…Inulin has also been used as corn syrup replacer in reduced-fat ice cream (Povolny and Smith, 1999, 2001. It also improves the physical and sensory properties of low-fat set yoghurt (Srisuvor et al, 2013). Isik et al (2011) developed frozen yoghurt fortified with 6.5% inulin and 6.5% isomalt with no added sugar and found it similar to the control.…”

Section: Replacement Of Fat or For Some Technological Benefitsmentioning

confidence: 99%

Trends in Milk and Milk Products Fortification with Dietary Fibers

Arora¹,

Patel²,

Chauhan³

2015

AJAFST

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Dietary fiber (DF) is the indigestible portion of food which helps in fighting against several diseases mainly associated with the modern life-style. However, milk is a concentrated source of life-sustaining nutrients with high digestibility and is purely devoid of DF. DF is added to milk and milk products globally either for health or for technological benefits or for sensory reasons. In the current article, those innovated dairy products are reviewed which have been developed with the incorporation of pure DF or DF rich natural sources.

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Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Cited by 114 publications

References 28 publications

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Trends in Milk and Milk Products Fortification with Dietary Fibers

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