Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus

Authors

  • K.J. Aryana,

    1. Authors Aryana and McGrew are with School of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Authors Aryana, Plauche, and Rao are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Shah is with School of Molecular Sciences, Victoria Univ., Melbourne, Australia. Direct inquiries to author Aryana (E-mail:karyana@agcenter.lsu.edu).
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  • S. Plauche,

    1. Authors Aryana and McGrew are with School of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Authors Aryana, Plauche, and Rao are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Shah is with School of Molecular Sciences, Victoria Univ., Melbourne, Australia. Direct inquiries to author Aryana (E-mail:karyana@agcenter.lsu.edu).
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  • R.M. Rao,

    1. Authors Aryana and McGrew are with School of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Authors Aryana, Plauche, and Rao are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Shah is with School of Molecular Sciences, Victoria Univ., Melbourne, Australia. Direct inquiries to author Aryana (E-mail:karyana@agcenter.lsu.edu).
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  • P. McGrew,

    1. Authors Aryana and McGrew are with School of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Authors Aryana, Plauche, and Rao are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Shah is with School of Molecular Sciences, Victoria Univ., Melbourne, Australia. Direct inquiries to author Aryana (E-mail:karyana@agcenter.lsu.edu).
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  • N.P. Shah

    1. Authors Aryana and McGrew are with School of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Authors Aryana, Plauche, and Rao are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Shah is with School of Molecular Sciences, Victoria Univ., Melbourne, Australia. Direct inquiries to author Aryana (E-mail:karyana@agcenter.lsu.edu).
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  • This article has been approved for publication by the Director of the Louisiana Agricultural Experiment Station as manuscript nr 05-24-0516.

Abstract

ABSTRACT:  Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing L. acidophilus. Inulins of short (P95), medium (GR), and long (HP) chain lengths were incorporated at 1.5% w/w of the yogurt mix. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color), L. acidophilus counts, and color (L*, a*, and b*) of yogurts were determined at 1, 11, and 22 d after yogurt manufacture. The P95 containing yogurt had a significantly lower pH than the remaining yogurts, higher flavor scores than the yogurt containing HP, and comparable flavor scores with the control. The yogurts containing HP had less syneresis than the control and a better body and texture than the remaining yogurts. Yogurts containing prebiotics of different chain lengths had comparable L. acidophilus counts with each other but higher counts than the control. However, inulins of various chain lengths did not affect viscosity, color, and product appearance. Chain length of prebiotics affected some quality attributes of probiotic yogurts.

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