Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

被引：44

作者：

De Castro, Fabiane P. ^{[1
]}

Cunha, Thiago M. ^{[1
]}

Barreto, Pedro L. M. ^{[1
]}

Amboni, Renata D. De M. C. ^{[1
]}

Prudencio, Elane S. ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Ctr Ciencias Agr, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 01期

关键词：

Lactic beverage; Probiotic; Oligofructose; Rheology; Sensory analysis; RHEOLOGICAL PROPERTIES; PHYSICOCHEMICAL CHARACTERIZATION; LACTOBACILLUS-ACIDOPHILUS; FLOW BEHAVIOR; GEL FORMATION; YOGURT; MILK; QUALITY; INULIN; BIFIDOBACTERIA;

D O I：

10.1111/j.1471-0307.2008.00447.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

All lactic beverages were considered probiotics. The addition of prebiotic resulted in beverages with higher total solids and total carbohydrates contents, without changing the other physicochemical parameters, including the attributes of colour. All beverages showed non-Newtonian behaviour, with shear thinning characteristics and presence of thixotropy, which is less accentuated in beverages with oligofructose. In these beverages, there was a decrease in apparent viscosity, consistency index and activation energy, and an increase in flow index and frequency factor. The beverages with oligofructose were sensory preferred in relation to the control, also showing good overall acceptability and most judges indicated that they would buy such a product.

引用

页码：68 / 74

页数：7

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[11] Incorporation of bifidobacteria into cheeses: challenges and rewards [J].