Title of article
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature
Author/Authors
Sadat Bitaraf, Mona Bioprocessing and Biodetection Laboratory - Department of Food Science and Engineering - University of Tehran , Khodaiyan, Faramarz Bioprocessing and Biodetection Laboratory - Department of Food Science and Engineering - University of Tehran , Hosseini, Saeid Bioprocessing and Biodetection Laboratory - Department of Food Science and Engineering - University of Tehran
Pages
8
From page
109
To page
116
Abstract
The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure strength (G¢ at LVE), yield stress (τy) and flow point (τf) of samples were measured doing strain sweep test. Results showed that Inulin concentration had the greatest influence on G' and τf, followed by fermentation temperature. A positive correlation between b value and level of syneresis was observed.
Keywords
Yogurt , Probiotic , Inulin , Rheological properties , Response surface methodology
Journal title
Journal of Food and Bioprocess Engineering
Serial Year
2018
Record number
2706455
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