Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801, USA.
J Dairy Sci. 2010 Oct;93(10):4471-9. doi: 10.3168/jds.2009-2582.
The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained descriptive panelists evaluated 10 yogurt drinks on a 16-point category scale. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each present individually at an amount to claim an excellent source of fiber (5 g of fiber/serving) or a good source of fiber (2.5 g of fiber/serving) in 6 different yogurt drinks. Three additional yogurt drinks contained 5 g of each of the separate prebiotics along with a mixture of the selected probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Data were analyzed by ANOVA, Fisher's least significant difference, and principal component analysis. Survival of the probiotics in the yogurt drinks during a 30-d refrigerated storage period was also analyzed. Results showed that clover honey aroma, buttermilk aroma, butter aroma, sweetness, sourness, chalky mouthfeel, and viscosity were identified as significant attributes in the yogurt drinks. Total variance explained by the principal component analysis biplot of factors 1 and 2 was 65%, which showed yogurt drinks with soluble corn fiber and inulin varying by the sweet versus sour attributes and yogurt drinks with polydextrose varying by the mouthfeel attributes. The viability study determined a 2- to 3-log decrease in the survival of probiotics in all of the yogurt treatments during a 30-d refrigerated storage period. Based on the results of the current study, only the polydextrose treatment would be an acceptable vehicle to deliver the probiotic health effects at the end of the 30-d storage period.
随着消费者渴望食用既能满足口感又能满足健康需求的美味食品，富含益生元和益生菌的乳制品越来越受欢迎。我们的目标是评估添加益生元和益生菌的可饮用酸奶的感官特性，并确定酸奶在储存过程中益生菌的生存能力。13 名经过培训的描述性品尝员使用 16 分制对 10 种酸奶饮料进行评估。三种选定的益生元，可溶性玉米纤维、聚葡萄糖和菊苣菊糖，分别以声称富含纤维（每份 5 克纤维）或富含纤维（每份 2.5 克纤维）的量单独存在于 6 种不同的酸奶饮料中。另外三种酸奶饮料含有每份 5 克的三种单独益生元，以及选定益生菌（双歧杆菌 Bb-12 和嗜酸乳杆菌 LA-5）的混合物。实验设计中还包括一种不含益生元和益生菌的对照样品。数据通过方差分析、Fisher 的最小显著差异和主成分分析进行分析。在 30 天冷藏储存期间，益生菌在酸奶饮料中的存活情况也进行了分析。结果表明，三叶草蜂蜜香气、白脱牛奶香气、黄油香气、甜味、酸味、粉笔口感和粘性被确定为酸奶饮料中的显著属性。由因素 1 和 2 的主成分分析双标图解释的总方差为 65%，这表明含有可溶性玉米纤维和菊糖的酸奶饮料在甜度与酸度方面存在差异，而含有聚葡萄糖的酸奶饮料在口感方面存在差异。生存能力研究确定，在 30 天冷藏储存期间，所有酸奶处理中的益生菌存活率均下降了 2 到 3 个对数。基于当前研究的结果，只有聚葡萄糖处理在 30 天储存期结束时能够成为传递益生菌健康效果的可接受载体。
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