Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

  • Hafiz Shehzad Muzammil
  • Barbara Rasco
  • Shyam Sablani
Keywords: Frozen yogurt, inulin, glycerol, glass transition temperature

Abstract

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 acidophilus and Bifidobacterium lactis ) along with yogurt starter culture ( Streptococcus thermophilus and Lactobacillus 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).

Downloads

Download data is not yet available.
Published
2017-03-03
How to Cite
1.
Muzammil H, Rasco B, Sablani S. Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food & Nutrition Research [Internet]. 3Mar.2017 [cited 19Jul.2018];61. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/1155
Section
Original Articles