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Characterization of functional, biochemical and textural properties of synbiotic low fat yogurts during refrigerated storage

Ramchandran, Lata and Shah, Nagendra P (2010) Characterization of functional, biochemical and textural properties of synbiotic low fat yogurts during refrigerated storage. LWT - Food Science and Technology, 43 (5). pp. 819-827. ISSN 0023-6438

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Abstract

This study examined the influence of exopolysaccharides (EPS) produced in situ on the viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and probiotics, the proteolytic and ACE-inhibitory activities, and textural and rheological properties of inulin-containing probiotic yogurt during refrigerated storage. Two types of yogurt were prepared using strains of S. thermophilus not producing EPS (NEPY) and producing EPS (EPY). The yield of crude EPS increased (by 2.4 times) until day 21 of storage. Presence of EPS showed a protective effect on the survival of L. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus but not on S. thermophilus, Lactobacillus casei and Bifidobacterium longum. No changes in post-acidification, lactic acid content or the ACE-inhibition activity of the two types of yogurt were observed. Overall, EPS containing yogurts exhibited higher proteolysis in the presence of inulin and probiotics (0.698 units) than the corresponding control (0.563 units). The storage and loss moduli (Pa), yield stress (Pa), consistency index (Pa s) and thixotrophic behaviour (Pa s�1) of both samples were similar at day 1 and the influence of EPS was observable only after day 7. Such a variation of the effect of EPS on the textural and rheological properties of low-fat yogurt appears to be partially due to the presence of probiotics.

Item Type: Article
Uncontrolled Keywords: ResPubID19754, probiotics, exopolysaccharides, angiotensin-i-converting enzyme, rheology
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Depositing User: VUIR
Date Deposited: 15 Nov 2011 01:58
Last Modified: 15 Nov 2011 01:58
URI: http://vuir.vu.edu.au/id/eprint/7410
DOI: 10.1016/j.lwt.2010.01.012
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Citations in Scopus: 46 - View on Scopus

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