Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts

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Kavaz A., Bakırcı İ.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.67, sa.4, ss.577-583, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/1471-0307.12152
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.577-583
  • Anahtar Kelimeler: Probiotic, Inulin, Demineralised whey powder, Organic acid, SKIM MILK POWDER, RHEOLOGICAL PROPERTIES, PROTEIN CONCENTRATE, FERMENTED MILKS, CELL COUNTS, OROTIC-ACID, ACIDIFICATION, GROWTH, TEMPERATURE, MANUFACTURE
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effect of the different concentrations of inulin and demineralised whey (d-whey) powder on the chemical characteristics and organic acid profiles of probiotic yoghurts were investigated. Analysis of chemical composition was performed on the first day, while pH and organic acid profiles were carried out during storage. The results indicated that different proportions of inulin and d-whey powder significantly influenced the levels of the organic acids, produced while the duration of storage affected the orotic, pyruvic, citric, lactic and acetic acid levels. There was a direct relationship between the level of d-whey powder and organic acid (except for butyric acid) concentration in the probiotic yoghurt.