Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

Küçük Resim Yok

Tarih

2019

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

MDPI

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

Açıklama

Anahtar Kelimeler

apricot fibre, Bifidobacterium BB-12, L. acidophilus LA-5, lactic and acetic acids, probiotic yoghurt

Kaynak

FOODS

WoS Q Değeri

Q1

Scopus Q Değeri

Q1

Cilt

8

Sayı

1

Künye