| Autor: |
Ilić N; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Belović M; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Memiši N; Imlek, Tolminska 10, 24000 Subotica, Serbia., Pestorić M; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Škrobot D; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11158 Belgrade, Serbia., Jevtić-Mučibabić R; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Sanz Y; Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain., Brouzes J; Lallemand SAS, 19 Rue des Briquetiers, 31702 Blagnac, Cedex, France. |
| Abstrakt: |
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus . Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process. |
