Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Seven combinations of yogurt; C 1 [yogurt starter culture ( YSC )], T 1 , [ YSC + Lactobacillus acidophilus ( LA )], T 2 [ YSC + Bifidobacterium bifidum ( BB )], T 3 [ YSC + Lactobacillus plantarum ( LP )], T 4 [ YSC + Lactobacillus casei ( LC )], T 5 [ YSC + LA + BB ] and T 6 [ YSC + ...

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Veröffentlicht in:	Journal of food science and technology 2020-06, Vol.57 (6), p.2038-2050
Hauptverfasser:	Soni, Richa, Jain, Nayan K., Shah, Vidhi, Soni, Jinal, Suthar, Dipali, Gohel, Priyal
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Bile Calcium Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy industry Food Science Industrial development Lactobacilli Minerals Nutrition Original Original Article pH effects Probiotics Properties (attributes) Rheological properties Rheology Salt tolerance Starter cultures Strains (organisms) Syneresis Viscosity Yogurt
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Zusammenfassung:	Seven combinations of yogurt; C 1 [yogurt starter culture ( YSC )], T 1 , [ YSC + Lactobacillus acidophilus ( LA )], T 2 [ YSC + Bifidobacterium bifidum ( BB )], T 3 [ YSC + Lactobacillus plantarum ( LP )], T 4 [ YSC + Lactobacillus casei ( LC )], T 5 [ YSC + LA + BB ] and T 6 [ YSC + LP + LC ] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc ( P
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-020-04238-3