Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
Molecules. 2021 Sep 22;26(19):5730. doi: 10.3390/molecules26195730.
The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.
在发酵乳制品中添加益生元是促进健康益处的最佳方法之一，同时可以改善其感官特性。本研究的目的是评估添加果糖和低聚果糖（1%和 2%）对用从波兰传统发酵食品中分离的本土益生菌发酵剂接种的发酵乳制品的物理化学、流变学、感官和微生物质量特性的影响。在冷藏储存的 35 天内对样品进行了评估。与未添加糖的对照发酵乳产品相比，低聚果糖和果糖导致细菌数量增加。不同发酵乳样品的酸化程度以及它们的粘度、硬度、离浆和颜色特性在储存过程中发生了变化。添加 B1 和低聚果糖的样品具有最高的整体感官质量水平。本研究首次尝试比较不同糖源对发酵乳产品的物理化学、流变学、感官和微生物质量特性的影响。
