Title Laktulozė ir jos įtaka jogurto savybėms /
Translation of Title Laktulose and its influence to the properties of yoghurt.
Another Title Лактулоза и ее влияние на свойства йогурта.
Authors Kulikauskienė, Meilutė Marija
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Is Part of Maisto chemija ir technologija. 2004, T. 38, Nr. 1, p. 27-34.. ISSN 1392-0227
Keywords [eng] Lactulose ; Physical chemical properties
Abstract [eng] Aspects on the use of lactulose as a medication and probiotic food ingredient are discussed in the paper. The impact of lactulose syrup on the physico-chemical properties of yoghurt is considered as well as its synergetic and sensory characteristics, viscosity and changes during storage. Lactulose syrup was added to milk during the different stages of the technological process during which the syrup was added: prior to pasteurisation, prior to inoculation and after fermentation before cooling. Different impact on the viscosity of the product and its synergetic qualities was established depending on the stage of the technological process. The addition of lactulose syrup to milk prior to pasteurisation and inoculation increased the duration of fermentation. Samples of yoghurt containing lactulose had more pronounced sensory characteristics (richer flavour, smoother consistency, surface glaze, etc.) than those without lactulose. Lactulose syrup was found to have no impact on the changes in yoghurt during storage. Keywords: lactulose, prebiotics, yoghurt, physical chemical properties, viscosity, sensory characteristics.
Type Journal article
Language Lithuanian
Publication date 2004