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      Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

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          ABSTRACT

          The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic ( Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture ( Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size ( > 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate ( > 0.05).

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            Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

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              Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

              The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La-5 and B. animalis Bb-12 in ice cream mix (P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 10(6) CFU/g was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage.
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                Author and article information

                Journal
                Food Nutr Res
                Food Nutr Res
                ZFNR
                zfnr20
                Food & Nutrition Research
                Taylor & Francis
                1654-661X
                2017
                3 March 2017
                : 61
                : 1
                : 1290314
                Affiliations
                [ a ]National Institute of Food Science Technology, University of Agriculture , Faisalabad, Pakistan
                [ b ]School of Food Science, Washington State University , Pullman, WA, USA
                [ c ]Biological Systems Engineering Department, Washington State University , Pullman, WA, USA
                Author notes
                CONTACT Hafiz Shehzad Muzammil shahzad_muzamil@ 123456yahoo.com National Institute of Food Science Technology, University of Agriculture , Faisalabad 38000, Pakistan
                Article
                1290314
                10.1080/16546628.2017.1290314
                5345597
                cf5d13eb-a3b4-4ed5-848f-aa405a6d39d1
                © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

                This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 15 August 2016
                : 12 January 2017
                Page count
                Figures: 3, Tables: 1, References: 31, Pages: 8
                Categories
                Article
                Original Article

                Nutrition & Dietetics
                frozen yogurt,inulin,glycerol,glass transition temperature
                Nutrition & Dietetics
                frozen yogurt, inulin, glycerol, glass transition temperature

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