Literature DB >> 25328230

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.

Rahil Rezaei1, Morteza Khomeiri1, Mehran Aalami1, Mahdi Kashaninejad1.   

Abstract

This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on pH. Total acceptability of samples revealed that frozen yogurt with 2 % inulin had the most appealing sensory characteristics. The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In terms of probiotic survival, the sample with 2 % inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.

Entities:  

Keywords:  Flow behavior.; Frozen yogurt; Inulin; Physicochemical properties; Probiotic

Year:  2012        PMID： 25328230      PMCID： PMC4190247          DOI： 10.1007/s13197-012-0751-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  7 in total

1.  Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.

Authors:  S Adapa; H Dingeldein; K A Schmidt; T J Herald
Journal:  J Dairy Sci       Date:  2000-10       Impact factor: 4.034

2.  Probiotic culture survival and implications in fermented frozen yogurt characteristics.

Authors:  R H Davidson; S E Duncan; C R Hackney; W N Eigel; J W Boling
Journal:  J Dairy Sci       Date:  2000-04       Impact factor: 4.034

3.  Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.

Authors:  K J Aryana; S Plauche; R M Rao; P McGrew; N P Shah
Journal:  J Food Sci       Date:  2007-04       Impact factor: 3.167

4.  Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum.

Authors:  T Dhewa; S Pant; Vijendra Mishra
Journal:  J Food Sci Technol       Date:  2011-07-16       Impact factor: 2.701

Review 5.  The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp.

Authors:  Akshat Talwalkar; Kaila Kailasapathy
Journal:  Curr Issues Intest Microbiol       Date:  2004-03

6.  Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

Authors:  A S Akalin; D Erişir
Journal:  J Food Sci       Date:  2008-05       Impact factor: 3.167

7.  Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions.

Authors:  G Vanaja; Velitchka Gotcheva; Angel Angelov; Renu Agrawal
Journal:  J Food Sci Technol       Date:  2010-10-30       Impact factor: 2.701
  7 in total
  16 in total

1.  Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.

Authors:  Rahil Rezaei; Morteza Khomeiri; Mahdi Kashaninejad; Mostafa Mazaheri-Tehrani; Mehran Aalami
Journal:  J Food Sci Technol       Date:  2015-06-11       Impact factor: 2.701

2.  Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo.

Authors:  S V N Vijayendra; R C Gupta
Journal:  J Food Sci Technol       Date:  2013-02-07       Impact factor: 2.701

3.  Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

Authors:  Mojtaba Azari-Anpar; Morteza Khomeiri; Hamed Ghafouri-Oskuei; Narjes Aghajani
Journal:  J Food Sci Technol       Date:  2017-03-03       Impact factor: 2.701

4.  Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)-characterization and cost analysis.

Authors:  Debolina Banerjee; Ranjana Chowdhury; Pinaki Bhattacharya
Journal:  J Food Sci Technol       Date:  2017-10-10       Impact factor: 2.701

5.  Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26.

Authors:  Darko Dimitrovski; Elena Velickova; Maja Dimitrovska; Tomaz Langerholc; Eleonora Winkelhausen
Journal:  J Food Sci Technol       Date:  2015-10-25       Impact factor: 2.701

6.  Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin.

Authors:  Seyed Mohammad Bagher Hashemi; Fakhri Shahidi; Seyed Ali Mortazavi; Elnaz Milani; Zarrin Eshaghi
Journal:  J Food Sci Technol       Date:  2014-08-11       Impact factor: 2.701

7.  Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage.

Authors:  Jie Chen; Chen-Hai-Yue Yuan; Wei-Chao Li; Lei Zhao; Yan-Bo Huang; Hai-Hang Li; Guang Liu; He Ni; Vassilios Raikos
Journal:  J Food Sci Technol       Date:  2022-04-13       Impact factor: 3.117

8.  Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium.

Authors:  Fatemeh Hemmati; Azam Abbasi; Alireza Bedeltavana; Mehdi Akbari; Vahid Baeghbali; Seyed Mohammad Mazloomi
Journal:  J Food Sci Technol       Date:  2022-02-25       Impact factor: 3.117

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

Authors:  Hafiz Shehzad Muzammil; Barbara Rasco; Shyam Sablani
Journal:  Food Nutr Res       Date:  2017-03-03       Impact factor: 3.894

10.  Influence of Oxidation Degree on the Physicochemical Properties of Oxidized Inulin.

Authors:  Franklin Afinjuomo; Paris Fouladian; Thomas G Barclay; Yunmei Song; Nikolai Petrovsky; Sanjay Garg
Journal:  Polymers (Basel)       Date:  2020-05-01       Impact factor: 4.329
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