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Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter cul...

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Autores principales: Muzammil, Hafiz Shehzad, Rasco, Barbara, Sablani, Shyam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5345597/
https://www.ncbi.nlm.nih.gov/pubmed/28326004
http://dx.doi.org/10.1080/16546628.2017.1290314
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author Muzammil, Hafiz Shehzad
Rasco, Barbara
Sablani, Shyam
author_facet Muzammil, Hafiz Shehzad
Rasco, Barbara
Sablani, Shyam
author_sort Muzammil, Hafiz Shehzad
collection PubMed
description The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size (p > 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate (p > 0.05).
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spelling pubmed-53455972017-03-20 Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt Muzammil, Hafiz Shehzad Rasco, Barbara Sablani, Shyam Food Nutr Res Original Article The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size (p > 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate (p > 0.05). Taylor & Francis 2017-03-03 /pmc/articles/PMC5345597/ /pubmed/28326004 http://dx.doi.org/10.1080/16546628.2017.1290314 Text en © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Muzammil, Hafiz Shehzad
Rasco, Barbara
Sablani, Shyam
Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title_full Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title_fullStr Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title_full_unstemmed Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title_short Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
title_sort effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5345597/
https://www.ncbi.nlm.nih.gov/pubmed/28326004
http://dx.doi.org/10.1080/16546628.2017.1290314
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