Document Detail

Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt.
MedLine Citation:
PMID:  23278467     Owner:  NLM     Status:  Publisher    
  This study examined the influence of galactooligosaccharides (GOS) and modified waxy maize starch (MWMS) addition on the growth of starter cultures, and syneresis and firmness of low-fat yogurt during storage for 28 d at 4 °C. The control yogurt (CY) was prepared without any prebiotics. Incorporation of 2.0% (w/v) GOS improved the growth of L. delbrueckii ssp. bulgaricus ATCC 11842 resulting in a shorter fermentation time. There was a significant (P < 0.05) increase in proteolysis in yogurt made with GOS (GOSY) as measured by absorbance value (0.728). Addition of GOS resulted in higher (P < 0.05) concentration of lactic and acetic acids in comparison with that of MWMSY and the CY up to day 14, thereafter, the product showed a decrease in lactic acid content in all 3 batches until the end of storage. The level of syneresis was the lowest (2.14%) in MWMSY as compared with that of GOSY (2.35%) and CY (2.53%). There was no statistically significant (P > 0.05) difference in the firmness among the 3 types of yogurt.
Laxmi N Prasad; Frank Sherkat; Nagendra P Shah
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-20
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2013-1-2     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Author Prasad is with School of Biomedical and Health Sciences, Victoria Univ., Werribee Campus, P. O. Box 14428, Victoria 8001, Australia. Author Sherkat is with School of Applied Science, RMIT Univ., Melbourne, Victoria 3001, Australia. Author Prasad and Shah are also with Food and Nutritional Science-School of Biological Science, Univ. of Hong Kong, Pokfulam Rd., Hong Kong. Direct inquiries to author Shah (E-mail:
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