Semnan University of Medical Sciences

Research and Technology Vice Chancellor

Heydari, Somayeh and Amiri-Rigi, Atefeh and Ehsani, Mohammad Reza and Mohammadifar, Mohammad Amin and Khorshidian, Nasim and Koushki, Mohammad Reza and Mortazavian, Amir Mohammad (2018) Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. International Journal of Dairy Technology, 71. pp. 175-184. ISSN 1364727X

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The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts supplemented with 1.5% Hi‐maize or 1.5% β‐glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

Item Type: Article
Subjects: R Medicine > R Medicine (General)
Divisions: Faculty of Medical Sciences > School of Medicine
Depositing User: Mr Vahab Moshtaghi
Date Deposited: 30 Apr 2018 14:03
Last Modified: 23 May 2018 09:55

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