Growth, Proteolytic, and ACE-I Activities of Lactobacillus Delbrueckii ssp. Bulgaricus and Streptococcus Thermophilus and Rheological Properties of Low-fat Yogurt as Influenced by the Addition of Raftiline HP®

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Ramchandran, Lata and Shah, Nagendra P (2008) Growth, Proteolytic, and ACE-I Activities of Lactobacillus Delbrueckii ssp. Bulgaricus and Streptococcus Thermophilus and Rheological Properties of Low-fat Yogurt as Influenced by the Addition of Raftiline HP®. Journal of Food Science, 73 (7). M368-M374. ISSN 0022-1147

Abstract

This study investigated the influence of incorporating Raftiline HPR on the pH, growth, proteolytic, and angiotensin-I converting enzyme inhibitory activities and on spontaneous whey separation, firmness, and rheological properties of low-fat yogurts during storage for 28 d at 4 ◦C. Three types of yogurtswere prepared fromskim milk containing 0% (YI0, control), 2% (YI2), and 3% (YI3) Raftiline HP, respectively. The incorporation of Raftiline HP improved the growth of starter organisms, particularly that of Lactobacillus delbrueckii ssp. bulgaricus, resulting in shorter fermentation time. There was a significant improvement in total proteolysis, which was highest in yogurt containing 3% Raftiline HP. The ACE inhibitory activity was maximal in YI3 compared to YI2 and YI0. Incorporation of Raftiline HP did not affect whey separation and firmness of the low-fat yogurts. All these products were more fluid like with distinct pseudoplastic properties and lesser ability to resist deformation upon applied shear.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/3902
DOI https://doi.org/10.1111/j.1750-3841.2008.00889.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID15466, angiotensin-I converting enzyme, firmness, proteolytic, Raftiline, yogurt
Citations in Scopus 17 - View on Scopus
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