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vol. 11, nr. 3 (2008)
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Effect of inulins TEX! and HPX on apparent viscosity and pH value of set-type yo-ghurts
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Monika Modzelewska-Kapituła1, Lucyna Kłębukowska2, Kazimierz Kornacki2
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1 Chair of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-718 Olsztyn |
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2 Chair of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-718 Olsztyn |
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vol. 11 (2008), nr. 3,
pp. 693-701
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abstract:
Inulins, classified as prebiotics, are food ingredients which beneficially affect the microbiology and physiology of the gastrointestinal tract of consumers. The aim of the present work was to investigate the influence of inulin TEX! and HPX addition on apparent viscosity, pH value and sensory properties of natural yoghurt, and to study the possibility of their use as stabilisers in yoghurt production. Eight different variants of yoghurts were prepared – without stabiliser (control), with either inulin TEX! or HPX in quantity of 1 and 2.5%, with 2.5% of inulin TEX! or HPX and 0.3% of stabiliser, and yoghurts containing 0.6% of stabiliser. A slight influence of prebiotics on acidity of products was noted. After 21 days of cold storage pH values of all yoghurts were similar and ranged from 4.20 to 4.36. However, significant differences in the apparent viscosity of products were observed (P < 0.05). Apparent viscosity of yoghurts after manufacturing ranged from 67.3 (version with 0.6% of stabiliser) to 182 mPa s (products containing 1% of inulin HPX), and after 21 days from 68.6 (control) to 145.1 mPa s (yoghurts with 2.5% of HPX and 0.3% of stabiliser).Yoghurts with 0.3% of the stabiliser and 2.5% of inulin HPX, as well as products containing 2.5% of inulin HPX exhibited the most desirable sensory and rheological properties. Thus, the results indicate the possibility of partial or even complete replacement of stabiliser by inulin HPX in yoghurt production.
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keywords:
inulin, prebiotics, yoghurt, apparent viscosity, pH
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original in:
Polish
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