Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

@article{Rezaei2012EffectOI,
  title={Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt},
  author={Rahil Rezaei and Morteza Khomeiri and Mehran Aalami and Mahdi Kashaninejad},
  journal={Journal of Food Science and Technology},
  year={2012},
  volume={51},
  pages={2809-2814}
}
This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on pH. Total acceptability of samples revealed that frozen yogurt with 2 % inulin had the most appealing sensory characteristics. The flow… CONTINUE READING

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