Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée
Nutthaya Srisuvor, Ninnart Chinprahast, Cheunjit Prakitchaiwattana, Suwanna Subhimaros
LWT
Abstract
The effect of type and level of two prebiotics (as fat replacers) on the quality attributes of low-fat set yoghurt was firstly studied. Inulin or polydextrose, each at 1, 2 or 3 g/100 mL of reconstituted milk, were used for evaluation of the product's properties. The addition of each prebiotic could improve physical and sensory properties of the yoghurt and 2 g of polydextrose/100 mL was the most suitable level. Secondly, the probiotic-cultured (with Lactobacillus paracasei Lpc-37) banana purée was prepared and used as fruit base of the product (with the set-yoghurt on top) and some physicochemical and microbiological characteristics were monitored during 21 days of storage. The number of the probiotics was still highly acceptable at 8.86 log CFU/g during the entire storage period; however, its physical properties gradually deteriorated after 14 days.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
probiotic-cultured banana purée maintains high probiotic count
“The number of the probiotics was still highly acceptable at 8.86 log CFU/g during the entire storage period; however, its physical properties gradually deteriorated after 14 days.”
inulin improves physical and sensory properties of low-fat set yoghurt
“The addition of each prebiotic could improve physical and sensory properties of the yoghurt and 2 g of polydextrose/100 mL was the most suitable level.”
polydextrose improves physical and sensory properties of low-fat set yoghurt
“The addition of each prebiotic could improve physical and sensory properties of the yoghurt and 2 g of polydextrose/100 mL was the most suitable level.”