Rheological and sensory properties of stirred yoghurt with inulin-type fructans

International Journal of Dairy Technology

Volumn 69, Issue 1, 2016, Pages 122-128

  Glibowski, Pawel ^a   Rybak, Paulina ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Inulin; Rheology; Sensory analysis; Yoghurt

Indexed keywords

EID: 84954360944     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12231     Document Type: Article

References (35)

1. Akalin A S, Gönc S, Ünal G and Fenderya S (2007) Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage. Journal of Food Science 72 M222-M227.
2. Boeni S and Pourahmad R (2012) Use of inulin and probiotic lactobacilli in synbiotic yogurt production. Annals of Biological Research 3 3486-3491.
3. Brennan C S and Tudorica C M (2008) Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology 43 824-833.
4. Brennan C S, Kuri V and Tudorica C M (2004) Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry 86 189-193.
5. Brien C M O, Mueller A, Scannell A G M and Arendt E K (2003) Evaluation of the effects of fat replacers on the quality of wheat bread. Journal of Food Engineering 56 265-267.
6. Bylund G (1995) Dairy processing handbook. Lund, Sweden: Tetra Pak Processing Systems AB.
7. Chiavaro E, Vittadini E and Corradini C (2007) Physicochemical characterization and stability of inulin gels. European Food Research and Technology 225 85-94.
8. Codex Alimentarius (2011) Milk and Milk Products, 2nd edn. Rome: Food and Agriculture Organization of the United Nations, Word Health Organization.
9. De Souza Oliveira R P, De Perego P, Oliveira M N and Converti A (2011) Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology 44 520-523.
10. EFSA Journal. (2010) Panel on dietetic products, nutrition, and allergies (NDA), scientific opinion on dietary reference values for carbohydrates and dietary fibre. European Food Safety Authority Journal 8 1462.
11. El-Nagar G, Clowes G, Tudoric C M, Kuri V and Brennan C S (2002) Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology 55 89-93.
12. Glibowski P and Kowalska A (2012) Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering 111 299-304.
13. Glibowski P, Zarzycki P and Krzepkowska M (2008) The rheological and instrumental textural properties of selected table fats. International Journal of Food Properties 11 678-686.
14. Gomes A M P and Malcata F X (1999) Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology 10 139-157.
15. Guggisberg D, Cuthbert-Steven J, Piccinah P, Buetikofer U and Eberhard P (2009) Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition. International Dairy Journal 19 107-115.
16. ™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt. International Dairy Journal 21 636-644.
17. Gustaw W, Szwajgier D and Mleko S (2009) The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein. Milchwissenschaft 64 60-64.
18. Guven M, Yasar K, Karaca O B and Hayaloglu A A (2005) The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology 58 180-184.
19. Heydari S, Mortazavian A M, Ehsani M R, Mohammadifar M A and Ezzatpanah H (2011) Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds. International Journal of Food Science 23 153-163.
20. Kip P, Meyer D and Jellema R H (2006) Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal 16 1098-1103.
21. Koca N and Metin M (2004) Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14 365-373.
22. Loveday S M, Sarkar A and Singh H (2013) Innovative yoghurts: novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology 33 5-20.
23. Mendoza E, Garcia M L, Casas C and Selgas M D (2001) Inulin as fat substitute in low fat, dry fermented sausages. Meat Science 57 387-393.
24. Modzelewska-Kapitula M and Klebukowska L (2009) Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production. International Journal of Dairy Technology 62 209-214.
25. Paseephol T and Sherkat F (2009) Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage. Journal of Functional Foods 1 1311-1318.
26. Paseephol T, Small D M and Sherkat F (2008) Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 39 617-634.
27. Peng Y, Serra M, Horne D S and Lucey J A (2009) Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. Journal of Food Science 74 C666-C673.
28. Pimentel T C, Garcia S and Prudencio S H (2012) Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage. International Journal of Dairy Technology 65 104-110.
29. Prasanna P H P, Grandison A S and Charalampopoulos D (2013) Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Research International 51 15-22.
30. Ramchandran L and Shah N P (2009) Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage. Dairy Science and Technology 89 583-600.
31. Renan M, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G and Famelart M H (2009) Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. International Dairy Journal 19 142-148.
32. Roberfroid M B, Van Loo J and Gibson G R (1998) The bifidogenic nature of chicory inulin and its hydrolysis products. Journal of Nutrition 128 11-19.
33. Srisuvor N, Chinprahast N, Prakitchaiwattana C and Subhimaros S (2013) Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. LWT - Food Science and Technology 51 30-36.
34. Vasiljevic T, Kealy T and Mishra V K (2007) Effects of β-glucan addition to a probiotic containing yogurt. Journal of Food Science 72 C405-C411.
35. Zoulias E I, Oreopoulou V and Tzia C (2002) Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering 55 337-342.