Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt
Version of Record online: 20 DEC 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 1, pages M77–M83, January 2013
How to Cite
Prasad, L. N., Sherkat, F. and Shah, N. P. (2013), Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt. Journal of Food Science, 78: M77–M83. doi: 10.1111/j.1750-3841.2012.03004.x
- Issue online: 9 JAN 2013
- Version of Record online: 20 DEC 2012
- MS 20120662 Submitted 5/10/2011, Accepted 9/13/2012.
- lactic and acetic acids;
- modified waxy maize starch;
- proteolytic activity;
- spontaneous whey separation
Abstract: This study examined the influence of galactooligosaccharides (GOS) and modified waxy maize starch (MWMS) addition on the growth of starter cultures, and syneresis and firmness of low-fat yogurt during storage for 28 d at 4 °C. The control yogurt (CY) was prepared without any prebiotics. Incorporation of 2.0% (w/v) GOS improved the growth of L. delbrueckii ssp. bulgaricus ATCC 11842 resulting in a shorter fermentation time. There was a significant (P < 0.05) increase in proteolysis in yogurt made with GOS (GOSY) as measured by absorbance value (0.728). Addition of GOS resulted in higher (P < 0.05) concentration of lactic and acetic acids in comparison with that of MWMSY and the CY up to day 14, thereafter, the product showed a decrease in lactic acid content in all 3 batches until the end of storage. The level of syneresis was the lowest (2.14%) in MWMSY as compared with that of GOSY (2.35%) and CY (2.53%). There was no statistically significant (P > 0.05) difference in the firmness among the 3 types of yogurt.