文章基本信息

标题：Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
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作者：Oya Berkay Karaca ; Nuray Güzeler ; Hasan Tangüler 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：1
页码：33-47
DOI：10.3390/foods8010033
出版社：MDPI Publishing
摘要：In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.
关键词：apricot fibre; Bifidobacterium BB-12; L; acidophilus LA-5; lactic and acetic acids; probiotic yoghurt apricot fibre ; Bifidobacterium BB-12 ; L; acidophilus LA-5 ; lactic and acetic acids ; probiotic yoghurt