摘要
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
作者
Wedad M. El-Kholy
Gehan H. Bisar
Reda A. Aamer
Wedad M. El-Kholy;Gehan H. Bisar;Reda A. Aamer(Dairy Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt;Hort. Crop Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Egypt)
