Effect of some prebiotics usage on quality properties of concentrated yogurt
No Thumbnail Available
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Physical, chemical, textural and sensory properties of concentrated yogurts made from milks including some prebiotics (inulin and oligofructose) added at different ratios were analyzed at the 1st, 7th 14th and 21 st day of storage. All samples were examined for pH, titratable acidity, total solids, cholesterol, fat, ash, using prebiotic type affected lactose, energy, yield, organic acids, sensory properties and textural parameters. While texture and organic acid values of prebiotic concentrated yogurt while they didn't affect product composition. Generally, sensory scores of control samples were higher than that of other yogurts. © Medwell Journals, 2011.