Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt.
The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilusandBifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilusandLactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size (p> 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate (p> 0.05).
National Institute of Food Science Technology, University of Agriculture , Faisalabad , Pakistan.
Hafiz Shehzad
HS
Muzammil
School of Food Science, Washington State University , Pullman , WA , USA.
Barbara
B
Rasco
Biological Systems Engineering Department, Washington State University , Pullman , WA , USA.
Shyam
S
Sablani
Frozen yogurt; glass transition temperature; glycerol; inulin