THE EFFECT OF OLIGOFRUCTOSE, LACTULOSE AND INULIN MIXTURE AS PREBIOTIC ON PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC YOGURT

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AGHAJANI A.R.; POURAHMAD R.; MAHDAVI H.R.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY Year:2014 | Volume:4 | Issue:2 Page(s): 33-40

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Title

THE EFFECT OF OLIGOFRUCTOSE, LACTULOSE AND INULIN MIXTURE AS PREBIOTIC ON PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC YOGURT

Author(s)

AGHAJANI A.R. | POURAHMAD R. | MAHDAVI H.R. | Issue Writer Certificate

Keywords

INULIN

LACTOBACILLUS CASEI

LACTULOSE

OLIGOFRUCTOSE

Abstract

Desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. The aim of this study was to evalutate the effect of a mixture of prebiotics including OLIGOFRUCTOSE, LACTULOSE, and INULIN on physicochemical properties (pH value, acidity, and syneresis) of synbiotic yogurt containing LACTOBACILLUS CASEI. Pasteurized milk was inoculated with certain amount of starter, prebiotic, and probiotic bacteria, then yogurt samples were prepared, and at 1, 7, 14 and 21 d, pH value, acidity, and syneresis were measured by pHmeter, titration method, and centrifuge, respectively at certain intervals. The results showed that the sample containing the mixture of LACTULOSE, INULIN and OLIGOFRUCTOSE (LIO) had the lowest pH value, highest acidity and syneresis. In contrast, the sample containing LACTULOSE and INULIN mixture (LI) had the lowest acidity and syneresis showing a significant difference from the control (probiotic yogurt without prebiotic). The variation trend of acidity and syneresis was rising and the sample containing LACTULOSE and INULIN (LI) mixture contained sample was selected as the best synbiotic yogurt sample.

Cites

THE EFFECT OF TRANSGLUTAMINASE AND WHEY PROTEIN CONCENTRATE ON SOME PHYSICOCHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF PROBIOTIC DRINK MADE FROM MIXTURE OF COW MILK AND SOY MILK

References

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APA: Copy

AGHAJANI, A.R., POURAHMAD, R., & MAHDAVI, H.R.. (2014). THE EFFECT OF OLIGOFRUCTOSE, LACTULOSE AND INULIN MIXTURE AS PREBIOTIC ON PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC YOGURT. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(2), 33-40. SID. https://sid.ir/paper/649356/en

Vancouver: Copy

AGHAJANI A.R., POURAHMAD R., MAHDAVI H.R.. THE EFFECT OF OLIGOFRUCTOSE, LACTULOSE AND INULIN MIXTURE AS PREBIOTIC ON PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC YOGURT. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(2):33-40. Available from: https://sid.ir/paper/649356/en

IEEE: Copy

A.R. AGHAJANI, R. POURAHMAD, and H.R. MAHDAVI, “THE EFFECT OF OLIGOFRUCTOSE, LACTULOSE AND INULIN MIXTURE AS PREBIOTIC ON PHYSICOCHEMICAL PROPERTIES OF SYNBIOTIC YOGURT,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 2, pp. 33–40, 2014, [Online]. Available: https://sid.ir/paper/649356/en

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