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- Title
EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES.
- Authors
MOUSSA, O. BEN; BOULARES, M.; CHOUAIBI, M.; MZOUGHI, M.; HASSOUNA, M.
- Abstract
Therapeutic levels of lactulose were used with commercial starters (Yoflex 801, Yoflex 901 and Yomix 486) in yoghurt. In fact, Yoflex 801 was supplemented with 1.5% lactulose resulting in minor yoghurt quality alterations. This co-culture was retained to study the influence of lactulose levels (0, 4, 6, and 8 %) on yoghurt quality for 28 days at 4°C. Kinetic parameters, syneresis, proteolysis degree, and sensory characteristics were improved by increasing lactulose dose; thus, thixotropic and pseudoplastic gel was shown. Accordingly, functional yoghurt fermented with Yoflex 801, containing 4 to 6 % of lactulose, proved to be the most adequate choice.
- Subjects
LACTULOSE; THIXOTROPIC gels; YOGURT; FERMENTED milk
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, Vol 31, Issue 4, p782
- ISSN
1120-1770
- Publication type
Article