Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut)

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概要

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• Chemical and microbiological attributes of prebiotic kurut were investigated. Prebiotic kurut was obtained by adding inulin and fructooligosaccharide into strained yoghurt. Chemical attributes and microbiological analysis like total mesophylic aerobic bacteria, yeast and mold, lactic acid bacteria and total coliform bacteria counts were determined. Textural analyses of kuruts were also performed by texture analyzer. It was determined that using different amounts and types of polysaccharides in formulation did not affect the pH and aw values, salt, ash, protein, water, fat and cholesterol contents and acidity values of the samples (p > 0.05). Also, firmness values, total mesophylic aerobic bacteria, lactic acid bacteria and coliform counts of kurut samples were not affected by using added polysaccharides in formulation (p > 0.05), whereas total yeast and mould counts of kuruts were affected by the formulation (p < 0.05).

• 社団法人　日本食品科学工学会の論文
• 2009-11-01

著者

• Seckin A.

  Celal Bayar University Engineering Faculty Food Engineering Department

• Tosun Halil

  Celal Bayar University Engineering Faculty Food Engineering Department

• ERGONUL Bulent

  Celal Bayar University, Engineering Faculty, Food Engineering Department

• GUNC ERGONUL

  Celal Bayar University, Engineering Faculty, Food Engineering Department

• Ergonul Bulent

  Celal Bayar University Engineering Faculty Food Engineering Department

• Gunc Ergonul

  Celal Bayar University Engineering Faculty Food Engineering Department

関連論文

• Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut)
• The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

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