EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
Main Article Content
Keywords
dose, lactulose, prebiotic, starter, yoghurt
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.
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Ganzle G. and Follador R. 2012. Metabolism of oligosaccharides and starch in lactobacilli: A Review. Frontiers in Microbiology 3:1-15.
Garcia A., Olmo B., Lopez?Gonzalvez A., Cornejo L., Ruperez F.J. and Barbas C. 2008. Capillary electrophoresis for short chain organic acids in faeces. References values in a Mediterranean elderly population. Journal of Pharmaceutical and Biomedical Analysis.46:356-361.
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Guimaraes J.T., Silva E.K., Rodrigues Costa A.L., Cunha R.L., Freitas M.Q., Meireles M.A.A. and Cruz A.G. 2018. Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocolloids 77:787-795.
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Hassouna M., Mankai M., Manai M., Baccar M. and Guizani N.1999. Evolution de la maturation d’un fromage industriel tunisien à pâte pressée non cuite: caractéristiques microbiologiques, physico-chimiques et biochimiques. Industries Alimentaires et Agricoles 116:33-42.
Haydari S., Mortazavian A.M., Ehsani M.R., Mohammadifar M. and Ezzapanah H. 2011: Biochemical, microbiological and sensory characteristics of prebiotic yogurt containing various prebiotic compounds. Italian Journal of Food Science 23:153-163.
Hernandez-Hernandez O., Muthaiyan A., Moreno F.J., Montilla A., Sanz M.L. and Ricke S.C. 2012. Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiology 30:355-361.
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Ibrahim A.H. 2015. Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel’s milk. Emirates Journal of Food and Agriculture 27(4):374-383.
Ilicic M.D., Milanovic S.D., Caric M.D., Dokic L.P. and Kanuric K.G. 2013. Effect of transglutaminase on texture and flow properties of stirred probiotic yoghurt during storage. Journal of Texture Studies 45:13-19.
Lawless T. and Heymann H. 2010. Sensory evaluation of food principles and practices, 2nd ed. Springer-Verlag New York Inc, New York, USA.
Lee-Robichaud H., Thomas K., Morgan J. and Nelson R.L. 2010. actulose versus Polyethylene Glycol for Chronic Constipation. Cochrane Database of Systematic Reviews 7: CD007570.
Lourens-Hattingh A. and Viljoen B. C. 2001. Yogurt as probiotic carrier food. International Dairy Journal 11:1-17.
Loveday S.M., Sarkar A. and Sing H. 2013. Innovative yoghurts: novel processing technologies for improving acid milk gel texture. Food Science and Technology 33:5-20.
Mann J., Cummings J., Englyst H., Key T., Liu S., Riccardi G., Summerbell C., Uauy R., Van Dam R., Venn B., Vorster H. and Wiseman M. 2007.FAO/WHO scientific update on carbohydrates in human nutrition: conclusions. European Journal of Clinical Nutrition 61:132-137.
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Nov 29, 2019
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BEN MOUSSA, O., BOULARES, M., CHOUAIBI, M., MZOUGHI, M., & HASSOUNA, M. (2019). EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES. Italian Journal of Food Science, 31(4). https://doi.org/10.14674/IJFS-1483
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How to Cite
BEN MOUSSA, O., BOULARES, M., CHOUAIBI, M., MZOUGHI, M., & HASSOUNA, M. (2019). EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES. Italian Journal of Food Science, 31(4). https://doi.org/10.14674/IJFS-1483