Effects of fat replacers on the quality criteria of probiotic fermented milk

Kok-Tas T., Guzel-Seydim Z. B.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.65, no.3, pp.284-286, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65 Issue: 3
  • Publication Date: 2010
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.284-286
  • Süleyman Demirel University Affiliated: Yes

Abstract

The aim of the study was to determine the rheological and sensory effects of the fat replacers Dairy-Lo (R) and inulin in non-fat probiotic Ayran production. The apparent viscosities of samples with Dairy-Lo (R) and the control samples were 35 mPas and 26 mPas at 60 rpm, respectively. Ayran samples exhibited non-Newtonian behavior pseudoplastic fluid with slight thixotropy. The sensory scores of Ayran samples containing Dairy-Lo (R) and non-fat dried milk were similar to that of the control sample.