Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt |
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| Affiliation: | 1. Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea;2. Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea;3. Seoul F&B Co., Ltd. Hoengseong 25209, Republic of Korea;4. Department of Animal Products and Food Science, Kangwon National University, Chuncheon 24341, Republic of Korea;5. Institute of Food Industrialisation, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea;6. Centre for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea |
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| Abstract: | This work investigated effects of cross-linked inulin with different degrees of polymerisation (DP, average = 7 and 15) on physicochemical and sensory properties of set-style yoghurt. Compared with set-style yoghurt made with native inulin (average DP = 4 and 11), yoghurts with cross-linked inulin had higher acidity and lower syneresis values, with a shelf-life of 14 days. Supplementation of cross-linked inulin with higher DP resulted in enhanced firmness and adhesiveness of yoghurts. In addition, bacterial counts showed that yoghurts with cross-linked inulin exhibited longer retention of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus cell viability than that with native inulin. Sensory evaluation indicated that yoghurt with cross-linked long-chain inulin received higher scores for overall acceptability than other samples. However, different types of inulin did not significantly affect odour and colour of set-style yoghurt. Consequently, cross-linked inulin prepared can be exploited as a prebiotic to prolong shelf-life of yoghurt. |
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