Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SOOFI M.; ALIZADEH A.; Mousavi Kalajahi S.E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 109-118

Download Full-Text

Persian Verion

View:

386

Download:

Cites:

Information Journal Paper

Title

Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses

Author(s)

SOOFI M. | ALIZADEH A. | Mousavi Kalajahi S.E. | Issue Writer Certificate

Keywords

Heat treatmentQ2

InulinQ2

Response Surface MethodologyQ1

Shear stressQ1

Abstract

Recognizing the relations between different variables of fat replacing, modeling could contribute to an optimum control of the process and accordingly improve the quality of the final low fat product such as yogurt. In the present study, the Response Surface Methodology (RSM) and Central Composite Design (CCD) has been applied to investigate the effects of different concentrations of Inulin (0, 3 and 6%) as a fat replacer, Heat treatment (70, 82. 5 and 95° c) and various Shear stresses using a stirrer (3000, 6000 and 9000 RPM) on gelling properties of yogurt and also different quality attributes of a low fat yogurt. The equations obtained from the study showed that undependent variables had significant effects on the measured attributes (p<0. 05). The most effective factor was Inulin concentration that improved the low fat yogurt texture, although higher concentrations had negative effect on sensory properties and color. On the other hand, Heat treatment had significant effect on gelling ability of yogurt. In sum, sample with 3% Inulin, processed at 82. 5° C and stirred at 6000 RPM was selected as optimum condition for prebiotic yogurt processing by Inulin.

Cites

No record.

References

No record.

Cite

APA: Copy

SOOFI, M., ALIZADEH, A., & Mousavi Kalajahi, S.E.. (2019). Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 109-118. SID. https://sid.ir/paper/71530/en

Vancouver: Copy

SOOFI M., ALIZADEH A., Mousavi Kalajahi S.E.. Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):109-118. Available from: https://sid.ir/paper/71530/en

IEEE: Copy

M. SOOFI, A. ALIZADEH, and S.E. Mousavi Kalajahi, “Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 109–118, 2019, [Online]. Available: https://sid.ir/paper/71530/en

Related Journal Papers