Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage

Paseephol, Tatdao; Sherkat, Frank

doi:10.1016/j.jff.2009.07.001

Cited by 79 publications

(65 citation statements)

References 34 publications

(45 reference statements)

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“…This was relevant with the elevation of the titratable acidity value of yoghurt that was counted as total lactic acid. This reduction of pH value enhanced the sour and unique flavor of yoghurt during storage (Paseephol & Sherkat, 2009). During 15 d of storage, the total lactic acid of yoghurt met the SNI requirement of 0.5%-2.0%.…”

Section: Yoghurt Quality During Cooling Storagementioning

confidence: 90%

“…F3 yoghurt had pH value about 4.51, close to the average pH value of commercial yoghurt, about 4.5 (SNI, 2009). Paseephol & Sherkat (2009) found the pH of 4.1-4.5 in inulin prebiotic added yoghurt.…”

Section: Selection Of the Best Synbiotic Yoghurt Formulamentioning

confidence: 95%

“…These bacteria had been proved to prevent diarrhea caused by EPEC according to Arief et al (2010) and repaired the hematology condition of diarrheal suspected rats (Astawan et al, 2011a). Besides a probiotic, it was also added fructooligosaccharide (FOS) as a prebiotic source, to produce synbiotic yoghurt (Paseephol & Sherkat, 2009). Synbiotic .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Astawan¹,

Wresdiyati²,

Suliantri³

et al. 2012

Med Pet

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Section: Yoghurt Quality During Cooling Storagementioning

confidence: 90%

Section: Selection Of the Best Synbiotic Yoghurt Formulamentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Astawan¹,

Wresdiyati²,

Suliantri³

et al. 2012

Med Pet

View full text Add to dashboard Cite

“…Hardness and adhesiveness of yoghurts with the 1% oat addition increased during refrigerated storage for 21 days than other groups while yoghurt with 0.7% obtained the best group for all the rheological parameters. The investigations of sensory quality changes, rheological properties, and texture of natural yoghurts and yoghurts with addition of different concentrations of oat storage were carried out by many authors [25,26,[30][31][32]. Hardness and adhesiveness of yoghurts obtained with the 1% oat increased during refrigerated storage for 21 days [30].…”

Section: Rheological Measurements and Sensory Analysismentioning

confidence: 99%

Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

El-Kholy¹,

Elsanhoty²

2015

J Adv Dairy Res

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Food companies put many expectations in food products made to meet the consumers' demand for a healthy life. In this meaning, 'Functional Foods' play special roles for primary health outcomes have been microbiological in normal limits. Oats is becoming more popular as part of a healthy diet; Oat attends to the human's energy and nutritional demands, as well as functional. This study aimed to: 1) develop probiotic yoghurt containing oat; 2) study the effect of selected prebiotic addition on rheological properties and syneresis of bio-yoghurt during refrigerated storage; 3) determine the effect of this synbiotic feeding on mice. Our results revealed that the formulae of yoghurt with 0.75% oat had presented excellent sensory evaluation, had satisfactory acceptance by the consumers and the cholesterol and bile acid levels in the serum of mice fed with yoghurt fermented by Lb. acidophilus P106 with 0.75% oats decreased significantly, while the cholesterol and bile acid content increased in mice feces. These effects may be due in part to the deconjugation of bile salts by strains of bacteria that produce the enzyme bile salt hydrolase (BSH).

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“…The present of probiotic was found to affect some characteristics of yogurt including: acidity, texture, flavor, and appearance [69]. However, encapsulation in plain alginate beads, in chitosancoated alginate, alginate-starch, alginate-prebiotic, alginate-pectin, in whey protein-based matrix, or by adding prebiotics or cysteine into yogurt, could improve the viability and stability of probiotics in yogurt [70][71][72][73][74][75][76][77][78][79].…”

Section: Yogurtmentioning

confidence: 99%

Recent Application of Probiotics in Food and Agricultural Science

Song¹,

Ibrahim²,

Hayek³

2012

Probiotics

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Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage

Cited by 79 publications

References 34 publications

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

Recent Application of Probiotics in Food and Agricultural Science

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