EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES

  • O. BEN MOUSSA Professor
  • M. BOULARES
  • M. CHOUAIBI
  • M. MZOUGHI
  • M. HASSOUNA

Abstract

Therapeutic levels of lactulose were used with commercial starters (Yoflex 801, Yoflex 901 and Yomix 486) in yoghurt. In fact, Yoflex 801 was supplemented with 1.5% lactulose resulting in minor yoghurt quality alterations. This co-culture was retained to study the influence of lactulose levels (0, 4, 6, and 8 %) on yoghurt quality for 28 days at 4°C. Kinetic parameters, syneresis, proteolysis degree, and sensory characteristics were improved by increasing lactulose dose; thus, thixotropic and pseudoplastic gel was shown. Accordingly, functional yoghurt fermented with Yoflex 801, containing 4 to 6 % of lactulose, proved to be the most adequate choice.
Published
2019-04-15
How to Cite
BEN MOUSSA, O. et al. EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES. Italian Journal of Food Science, [S.l.], v. 31, n. 4, apr. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1483>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1483.