عنوان مقاله English
In present study, effects of different levels of inulin (0, 1 and 2%) on the physicochemical and sensory properties and probiotic survival in frozen yogurt was investigated. Results showed that inulin at concentration of 1% had no effect on pH but at level 2% had significant effect on pH. Addition of inulin increased overrun and viscosity. The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In comparison of control sample, frozen yogurts containing inulin had better melting properties and inulin at concentration of 2% increased the time of first dripping, significantly. Total acceptability of samples revealed that frozen yogurt with 2% inulin had the most appealing sensory characteristics. In terms of probiotic survival, the sample with 2% inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.
کلیدواژهها English
