Title Prebiotinių skaidulų Fibregum įtaka jogurto sineretinėms ir reologinėms savybėms /
Another Title Impact of the prebiotic fibre Fibregum on the syneresis and rheological properties of yoghurt.
Another Title Влияние пребиотических волокон Fibregum на синеретические и реологические свойства йогурта.
Authors Kulikauskienė, Meilutė Marija ; Speičienė, Vilma
Full Text Download
Is Part of Maisto chemija ir technologija = Food chemistry and technology.. Kaunas : KTU Maisto institutas. 2007, t. 41, Nr. 1, p. 17-25.. ISSN 1392-0227
Keywords [eng] prebiotics ; probiotics ; simbiotics ; soluble dietary fibers ; oligosaccharides ; polysaccharides ; acacia gum ; yoghurt ; viscosity ; syneresis
Abstract [eng] The impact of the functional food component – prebiotic fibre Fibregum – on the syneresis and rheological properties of yoghurt made under laboratory and industrial conditions was determined. Yoghurt inoculated with Lactobacillus acidophilus (instead of the traditional Lactobacillus delbrueckii subsp. bulgaricus cultures) was chosen as the object of investigation. It was determined that Fibregum can be added to yoghurt at different stages of the technological process: before pasteurization and to cultured product. The effect of prebiotic fibre Fibregum on the physico-chemical, textural properties, synerezis of the yoghurt and changes during storage were examined. The use of the dietary fibre Fibregum had no effect on the yoghurt acidity and changes during storage but resulted in the increased syneresis stability of the product. There was no significant effect of the dietary fibre Fibregum (dissolved before pasteurization (1–2 %) or in the soured product (1–3 %)) on the viscosity of the yogurt samples in the applied range of shear rate. The use of two biologically valuable components – prebiotic fibre Fibregum and probiotic cultures Lactobacillus acidopphilus La-5 and Bifidobacterium Bb-12 – allowed to develop a technology of enriched biological value and a high quality symbiotic product.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2007