Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt


Karaca O. B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.66, ss.490-497, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 66 Konu: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/1471-0307.12058
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayısı: ss.490-497

Özet

The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar-supplemented yoghurts had the lowest titratable acidity values (P<0.01) also the highest water-holding capacity values (P<0.01). However, guar had a negative effect on gel firmness and sensory properties of yoghurts. The effect of different stabilisers and molasses on colour L* and a*values was statistically significant (P<0.01). Panelists gave the highest flavour scores to the pectin-added yoghurts during storage period (P<0.01).