title: Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.
abstract: 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 behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In terms of probiotic survival, the sample with 2 % inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.
authors.affiliation: Food Science and Technology Department, Gorgan University of Agricultural Science & Natural Resources, Golestan, Iran.
authors.forename: Rahil
authors.initials: R
authors.lastname: Rezaei
authors.affiliation: Food Science and Technology Department, Gorgan University of Agricultural Science & Natural Resources, Golestan, Iran.
authors.forename: Morteza
authors.initials: M
authors.lastname: Khomeiri
authors.affiliation: Food Science and Technology Department, Gorgan University of Agricultural Science & Natural Resources, Golestan, Iran.
authors.forename: Mehran
authors.initials: M
authors.lastname: Aalami
authors.affiliation: Food Science and Technology Department, Gorgan University of Agricultural Science & Natural Resources, Golestan, Iran.
authors.forename: Mahdi
authors.initials: M
authors.lastname: Kashaninejad
keywords: Flow behavior.; Frozen yogurt; Inulin; Physicochemical properties; Probiotic