Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Food Research International

Volumn 50, Issue 1, 2013, Pages 224-231

  Espirito Santo A P ^a,b   Lagazzo, A ^a   Sousa, A L O P ^b   Perego, P ^a   Converti, A ^a   Oliveira, Maricê N ^b  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Microstructure; Passion fruit fiber; Probiotics; Rheology; Sensory; Yoghurt

Indexed keywords

APPARENT VISCOSITY; BIFIDOBACTERIUM; DIETARY FIBERS; EXOPOLYSACCHARIDES; FIELD EMISSION SCANNING ELECTRON MICROSCOPES; FOUR-GROUP; IN-CONTROL; IN-FIBER; LACTIS STRAIN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; NEW HIGH; PROBIOTIC STRAIN; PROBIOTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; ROTATIONAL RHEOMETER; SENSORIAL ANALYSIS; SENSORY; SKIM MILKS; STREPTOCOCCUS THERMOPHILUS; YOGHURT;

BACILLI; COLD STORAGE; ELASTICITY; FRUITS; MICROSTRUCTURE; ODORS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SHEAR DEFORMATION; STRAIN;

FIBERS;

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; PASSIFLORA EDULIS; STREPTOCOCCUS THERMOPHILUS;

EID: 84868661766     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.012     Document Type: Article

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