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Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt

Author(s): A. Kemal Seckin | A. Yeliz Ozkilinc

Journal: Journal of Animal and Veterinary Advances
ISSN 1680-5593

Volume: 10;
Issue: 9;
Start page: 1117;
Date: 2011;
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Keywords: Prebiotic | oligofructose | inulin | concentrated yogurt | textural parameters | cholestrol

Physical, chemical, textural and sensory properties of concentrated yogurts made from milks including some prebiotics (inulin and oligofructose) added at different ratios were analyzed at the 1st, 7th 14th and 21st day of storage. All samples were examined for pH, titratable acidity, total solids, cholesterol, fat, ash, lactose, energy, yield, organic acids, sensory properties and textural parameters. While using prebiotic type affected texture and organic acid values of prebiotic concentrated yogurt while they didn’t affect product composition. Generally, sensory scores of control samples were higher than that of other yogurts.
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