Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

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Prasad, Laxmi N, Sherkat, Frank and Shah, Nagendra P (2012) Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt. Journal of Food Science, 78 (1). M77-M83. ISSN 00221147 (print) 1750-3841 (online)

Abstract

This study examined the influence of galactooligosaccharides (GOS) and modified waxy maize starch (MWMS) addition on the growth of starter cultures, and syneresis and firmness of low-fat yogurt during storage for 28 d at 4 °C. The control yogurt (CY) was prepared without any prebiotics. Incorporation of 2.0% (w/v) GOS improved the growth of L. delbrueckii ssp. bulgaricus ATCC 11842 resulting in a shorter fermentation time. There was a significant (P < 0.05) increase in proteolysis in yogurt made with GOS (GOSY) as measured by absorbance value (0.728). Addition of GOS resulted in higher (P < 0.05) concentration of lactic and acetic acids in comparison with that of MWMSY and the CY up to day 14, thereafter, the product showed a decrease in lactic acid content in all 3 batches until the end of storage. The level of syneresis was the lowest (2.14%) in MWMSY as compared with that of GOSY (2.35%) and CY (2.53%). There was no statistically significant (P > 0.05) difference in the firmness among the 3 types of yogurt.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/23448
DOI https://doi.org/10.1111/j.1750-3841.2012.03004.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords ResPubID25488, ResPubID26684, firmness, galacto-oligosaccharides, lactic and acetic acids, modified waxy maize starch, proteolytic activity, spontaneous whey separation
Citations in Scopus 19 - View on Scopus
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