Inulins improve sensoric and textural properties of low-fat yoghurts

Kip, P.; Meyer, D.; Jellema, Renger H.

doi:10.1016/j.idairyj.2005.10.011

Cited by 170 publications

(165 citation statements)

References 18 publications

(19 reference statements)

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“…The current results are also in agreement with the previous studies on inulin, orange, apple and wheat fibres [29][30][31][32]. Increase in WHC as the storage time progresses could also be due to reabsorption of whey back into the yogurt gel [33].…”

Section: Concentration (Ryrf)supporting

confidence: 93%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

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Section: Concentration (Ryrf)supporting

confidence: 93%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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“…They increase the number of the eaten bacteria that reach the colon in a viable way; they replace fat presenting synergy with many gelantin agents, and they stabilize emulsions and foams (Kip et al, 2006).…”

Section: Sensory Analysesmentioning

confidence: 99%

“…Inulin seems particularly suitable as a fat replacer in low-fat dairy products since it may contribute to an improved mouthfeel. Guggisberg et al (2009), Guven et al (2005, Kip et al (2006) and Paseephol et al (2008) showed that inulin addition to lowfat yogurt resulted in enhanced creaminess. When inulin is added to food in low concentrations, the rheological properties and the sensory quality of the product will not be affected When choosing the appropriate method of skimming, it was taken into account that the fat content (by Gerber) (Association of Official Analytical Chemists, 1998) was not higher than 0.5 g/100 mL of milk; and lipolysis was lower than 1.82 µeq FFA (Free Fatty Acids)/mL of milk since higher values may result in unwanted tastes like stale, soapy, or bitter (Deeth, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…A inulina, mesmo presente em baixas concentrações, é capaz de influenciar as características texturais, melhorando a cremosidade, aeração e viscosidade (KIP et al, 2006). No entanto, o frozen yogurt tradicionalmente apresenta conteúdo lipídico reduzido quando comparado ao sorvete.…”

Section: Avaliação Sensorialunclassified