Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and -glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage rheological properties of low-fat yogurt during refrigerated storage

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Ramchandran, Lata and Shah, Nagendra P (2009) Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and -glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage rheological properties of low-fat yogurt during refrigerated storage. Dairy Science and Technology, 89 (6). pp. 583-600. ISSN 1958-5586

Abstract

Whey separation during storage continues to be one of the major problems in low-fat yogurts. Exopolysaccharides (EPS) produced by lactic acid bacteria have been recognized as a solution to this problem. Inulin is accepted as a fat replacer in products such as low-fat yogurts, in addition to providing physiological benefits. A combination of EPS and inulin could give both health- and texture-promoting properties to low-fat yogurt. Therefore, the aim of this study was to comprehensively study the influence of using an EPS-producing strain of Streptococcus thermophilus along with inulin (3%, wt/vol) on the viability of S. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, their proteolytic, ACE- and -glucosidase-inhibitory activities, as well on the textural and rheological properties of low-fat yogurt during storage at 4 C for 28 days. The time to reach a pH of 4.5 was less in the presence of EPS-producing S. thermophilus. However, during storage, EPS and inulin together did not influence the pH and lactic acid, and the effect on ACE-inhibition activity varied with the period of storage. The presence of EPS showed a protective effect on the survival of Lb. delbrueckii ssp. bulgaricus and partially on the extent of proteolysis. The -glucosidase-inhibitory activity was more apparent in EPS-containing yogurt. The yield of EPS varied with the period of storage, being maximal (110.77 mg100 g-1) at d 14. EPS-containing yogurts showed lower firmness, spontaneous whey separation, storage modulus, yield stress, consistency index and hysteresis area than non-EPS producing yogurts. It was concluded that lowfat yogurt with a stable and compact texture having anti-hypertensive and anti-diabetic potential could be obtained using an EPS-producing strain of S. thermophilus.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/4546
DOI https://doi.org/10.1051/dst/2009039
Official URL http://www.dairy-journal.org/index.php?option=com_...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID17674, ResPubID19203, ACE inhibition, inulin, rheology, low-fat yogurt, exopolysaccharide
Citations in Scopus 47 - View on Scopus
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