Aryana K J, Plauche S, Rao R M, McGrew P, Shah N P
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
J Food Sci. 2007 Apr;72(3):M79-84. doi: 10.1111/j.1750-3841.2007.00302.x.
Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing L. acidophilus. Inulins of short (P95), medium (GR), and long (HP) chain lengths were incorporated at 1.5% w/w of the yogurt mix. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color), L. acidophilus counts, and color (L*, a*, and b*) of yogurts were determined at 1, 11, and 22 d after yogurt manufacture. The P95 containing yogurt had a significantly lower pH than the remaining yogurts, higher flavor scores than the yogurt containing HP, and comparable flavor scores with the control. The yogurts containing HP had less syneresis than the control and a better body and texture than the remaining yogurts. Yogurts containing prebiotics of different chain lengths had comparable L. acidophilus counts with each other but higher counts than the control. However, inulins of various chain lengths did not affect viscosity, color, and product appearance. Chain length of prebiotics affected some quality attributes of probiotic yogurts.
菊粉是一种益生元食品成分，它能提高嗜酸乳杆菌的活性，促进钙的吸收，且是膳食纤维的良好来源。本研究的目的是确定短链、中链和长链菊粉对含有嗜酸乳杆菌的无脂原味酸奶的物理化学、感官和微生物特性的影响。将短链（P95）、中链（GR）和长链（HP）菊粉以酸奶混合物重量的1.5%添加到酸奶中。在酸奶制作后的第1天、第11天和第22天，测定酸奶的粘度、pH值、脱水收缩、感官特性（风味、质地和外观色泽）、嗜酸乳杆菌数量以及色泽（L*、a和b）。含有P95的酸奶pH值显著低于其他酸奶，风味评分高于含有HP的酸奶，且与对照组的风味评分相当。含有HP的酸奶脱水收缩比对照组少，质地比其他酸奶更好。含有不同链长益生元的酸奶中嗜酸乳杆菌数量彼此相当，但高于对照组。然而，不同链长的菊粉对粘度、色泽和产品外观没有影响。益生元的链长会影响益生菌酸奶的一些品质特性。
