Effect of some prebiotics usage on quality properties of concentrated yogurt

Journal of Animal and Veterinary Advances

Volumn 10, Issue 9, 2011, Pages 1117-1123

  Kemal Seckin, A ^a   Yeliz Ozkilinc, A ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Cholestrol; Concentrated yogurt; Inulin; Oligofructose; Prebiotic; Textural parameters

Indexed keywords

EID: 79955023788     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2011.1117.1123     Document Type: Article

References (23)

1. AOAC, 1995. Official Methods. 16th Edn., Vol. 2, Association of Official Analytical Chemist, USA.
2. Ancos, B.D., M.P. Cano and R. Gomez, 2000. Characteristics of stirred low-fat yogurt as affected by high pressure. Int. Dairy J., 10: 105-111.
3. Awad, R.A., L.B. Abdel-Hamid, S.A. El-Shabrawy and R.K. Singh, 2002. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. Lebensmittel-Wissenschaft und-Technol., 35: 54-61.
4. Bevilacqua, A.E. and A.N. Califano, 1989. Determination of organic acids in dairy products by high performance liquid chromatography. J. Food Sci., 54: 1076-1076.
5. Ebihara, K. andB.O. Schneeman, 1989. Interaction of bile acids phosphohpids, cholestreol and triglycendes with dietary fibers in the small intestine of rats. J. Nutr., 119: 1100-1106.
6. Ekinci, F.Y. andM. Gurel, 2008. Effect of using propionic acid bacteria as an adjunct culture in yogurt production. J. Dairy Sci., 91: 892-899.
7. Fiordaliso, M., N. Kok, J.P. Desager, F. Goethals, D. Deboyser, M. Roberfroid and N. Delzenne, 1995. Dietary olgiofructose lowers trifluscendes, phospholipids and cholesterol in serum and very low density lipoproteins rats. Lipids, 30: 163-167.
8. Fletouris, D.J., N.A. Botsoglou, I.E. Psomas and A.I. Mantis, 1998. Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography. J. Dairy Sci., 81: 2833-2840.
9. Gibson, G.R., E. Beatty, X. Wang and J.H. Cummings, 1995. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenteology, 108: 975-982.
10. Marsili, R.T., H. Ostapenko, R.E. Simmons and D.E. Green, 1981. High performance liquid chromatographic determination of organic acids in dairy products. J. Food Sci., 46: 52-57.
11. Martensson, O., C. Andersson, K. Andersson, R. Oste and O. Hoist, 2001. Formulation of an oat-based fermented product and its comparison with yoghurt. J. Sci. Food Agric., 81: 1314-1321.
12. Mehaia, M.A. and S.M. El-Khadragy, 1999. Compositional characteristics and sensory evaluation of Labneh made from goats milk. Milchwessanschaft, 54: 567-569.
13. Musaiger, A.O., J.A. Al-Saad, D.S. Al-Hooti and Z.A. Khunji, 1998. Chemical composition of fermented dairy products consumed in Bahrain. Food Chem.,61: 49-52.
14. Nilsson, U., R. Oste, M. Jagerstad and D. Birkhed, 1988. Cereal fructans: In vitro and in vivo studies on availability in rats and humans. J. Nutr., 118: 1325-1330.
15. Ozer, B.H., R.K. Robinson, A.S. Grandison and A.E. Bell, 1997. Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). Int. J. Dairy Technol, 50: 129-134.
16. O'Neil, J.M., D.H. Kleyn and L.B. Hare, 1979. Consistency and compositional characteristics of commercial yogurts. J. Dairy Sci., 62: 1032-1036.
17. SAS, 2001. SAS/STAT User Guide. Version 8.02, SAS Institute Inc., Cary, NC. USA.
18. Tamime, A.Y. and R.K. Robinson, 1978. Some aspects of the production of a concentrated yogurt (Labneh) popular in the Middle East. Milchwessenchaft, 33: 209-212.
19. Tamime, A.Y. and RK. Robinson, 1988. Fermented milks and their future trends. Part II. technological aspects. J. Dairy Res., 55: 281-307.
20. Tamime, A.Y., M. Kalab, G. Davies and H.A. Mahdi, 1991. Microstructure and firmness of labneh (high solid yogurt) made from cow's goat's and sheep's milks by a traditional method or by ultrafiltration. Food Struct., 10: 37-44.
21. Torino, M. and J.M. Izco, 2004. Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products. J. Chromotogr. A, 1033: 305-310.
22. Watt, B.K. and A.L. Merill, 1995. Composition of Foods (Agriculture Handbook No. 8). US Department of Agriculture, Washington, DC. USA.
23. Yazici, F. and A. Akgun, 2004. Effect of some protein based fat replacers on physical, chemical, textural and sensory properties of strained yogurt. J. Food Eng., 62: 245-254.