Wplyw dodatku inuliny na cechy jakosciowe biojogurtow

• Autorzy: Wszolek M
• Języki publikacji: PL

Abstrakty

PL

Celem pracy było zbadanie wpływu dodatku inuliny na cechy jakościowe jogurtów. W trzech seriach wyprodukowano przy użyciu szczepionki ABT1 trzy rodzaje jogurtu: naturalny jako próbę kontrolną i dwa z dodatkiem 1% i 3% inuliny. Badano cechy strukturalne, cechy organoleptyczne, kwasowość, pH, a także liczebność Str. thermophilus, L. Acidophilus oraz Bifidobacterium w produktach świeżych , przechowywanych tydzień i dwa tygodnie. Stwierdzono korzystny wpływ 1% dodatku inuliny na cechy organoleptyczne i teksturę jogurtu.

EN

Among functional foods receiving widespread research consumer and marketing interest worldwide at those which exert a favourable effect on the colonic microflora. They include probiotics, prebiotics and synbiotics. By these reason three kinds of yoghurt was produced with ABT 1 starter culture from Christian Hansen Laboratory. One without inulin, second with addition 1%, third with 3% of the inulin. They were examined for their sensory and texture properties as well as for their acidity and number viable microorganisms like: Str. thermophilus and probiotics bacteria L. acidophilus and Bifidobacterium. The additive of inulin influences on sensory and texture evaluation was significant. The influence of inulin addition on survival of yoghurt microorganisms was not significant.

Słowa kluczowe

PL

tekstura zywnosci; inulina; zywnosc funkcjonalna; kwasowosc; cechy organoleptyczne; cechy jakosciowe; pH; cechy strukturalne; biojogurt; jogurt

EN

food texture; inulin; functional food; acidity; organoleptic quality; quality feature; pH; structural feature; bioyoghourt; yoghourt

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość. Suplement
• Rocznik: 1999
• Tom: 06
• Numer: 4
• Strony: 176-184
• Opis fizyczny: s.176-184,rys.,tab.,bibliogr.

Twórcy

autor

Wszolek M

• Akademia Rolnicza, Al.29 Listopada 52, 31-425 Krakow

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