Correction added after online publication 15 November 2011: chemical composition changed from (g 100/g) to (g/100g).
Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage
Article first published online: 27 OCT 2011
© 2011 Society of Dairy Technology
International Journal of Dairy Technology
Volume 65, Issue 1, pages 104–110, February 2012
How to Cite
PIMENTEL, T. C., GARCIA, S. and PRUDÊNCIO, S. H. (2012), Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage. International Journal of Dairy Technology, 65: 104–110. doi: 10.1111/j.1471-0307.2011.00739.x
- Issue published online: 3 JAN 2012
- Article first published online: 27 OCT 2011
- Fat replacer
The effects of adding inulin at 20 g/L as a fat replacer and probiotic bacteria on the physicochemical and textural characteristics of yoghurt were studied. The ability of long-chain inulin to improve the probiotic (Lactobacillus paracasei ssp. paracasei) bacteria viability in yoghurt was investigated. The addition of inulin made the texture (firmness, cohesiveness, adhesiveness and gumminess) of skimmed yoghurt similar to that of whole yoghurt, demonstrating the role of inulin as a fat replacer. However inulin increased syneresis and did not influence the viability of probiotic bacteria in the yoghurts. The addition of probiotic bacteria in yoghurts improved syneresis and increased firmness and gumminess.