In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ...In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ± 1°C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.展开更多
文摘In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ± 1°C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.
