菊粉和甘油添加对益生菌冷冻酸奶理化性质的影响。

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

作者信息

Muzammil Hafiz Shehzad, Rasco Barbara, Sablani Shyam

机构信息

National Institute of Food Science Technology, University of Agriculture , Faisalabad , Pakistan.

School of Food Science, Washington State University , Pullman , WA , USA.

出版信息

Food Nutr Res. 2017 Mar 3;61(1):1290314. doi: 10.1080/16546628.2017.1290314. eCollection 2017.

DOI:10.1080/16546628.2017.1290314

PMID:28326004

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5345597/

Abstract

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 ( and ) along with yogurt starter culture ( and ). 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 (> 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 (> 0.05).

摘要

本研究旨在探讨添加菊粉和甘油对益生菌冷冻酸奶理化性质的影响。用不同类型的益生菌（和）以及酸奶发酵剂（和）制备冷冻酸奶。冷冻酸奶混合物中添加了菊粉（2%、4%和6%）和甘油（1%、2%、3%和4%）。结果表明，添加4%和6%的菊粉使膨胀率分别提高了3%和5%，玻璃化转变温度分别提高了3.3%和2.8%，硬度分别降低了7%和11%。添加菊粉对冰晶大小没有显著影响（>0.05）。添加甘油使粘性从2.4%提高到18.7%，硬度从8.0%降低到14.5%，玻璃化转变温度从2.4%降低到34.5%。添加甘油对膨胀率或融化速率没有显著影响（>0.05）。