Effect of Inulin on the Texture, Rheological Properties, and Microstructure of Synbiotic Yogurt

ZHAO Xiao; DU Kun; ZHANG Yuan

doi:10.13386/j.issn1002-0306.2022030241

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 72-77. > DOI: 10.13386/j.issn1002-0306.2022030241

ZHAO Xiao, DU Kun, ZHANG Yuan. Effect of Inulin on the Texture, Rheological Properties, and Microstructure of Synbiotic Yogurt[J]. Science and Technology of Food Industry, 2023, 44(1): 72−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030241.

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Effect of Inulin on the Texture, Rheological Properties, and Microstructure of Synbiotic Yogurt

Engineering University of People's Armed Police, Xi’an 710086, China

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Received Date: March 20, 2022
Available Online: October 30, 2022

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Abstract

Abstract

The aim of this study was to investigate the effect of different prebiotic (inulin, fructooligosaccharides, and galactooligosaccharides) on textural, rheological, and microstructural properties of synbiotic yogurt. The results showed that synbiotic yogurt group fortified with inulin could significantly improve the water holding capacity and hardness (P<0.05), compared with the yogurt added with other probioitcs. Furthermore, the inulin ameliorated the apparent viscosity and resisting shear stress of synbiotic yogurt. The results of scanning electron microscopic showed inulin enhanced the casein micelle network structure of synbiotic yoghurt. In conclusion, the inulin had a positive effect on improvement of the texture, rheological properties and microstructure of synbiotic yogurt. It may provide a theoretical basis for using inulin in the food industry.
- synbiotic yogurt,
- inulin,
- probiotic,
- texture,
- rheological,
- microstructure

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