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Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
Food Chem. 2012 Dec 01; 135(3):1411-8.FC

Abstract

Probiotic plain and stirred fruit yogurts were made from goat's milk using bacterial cultures comprising, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702. The products were stored at 4°C for 4weeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (10(8)cfu/g) in all types of yogurt throughout the storage period, while the viability of the bifidobacteria (∼10(7)cfu/g) also remained above the minimum therapeutic level. The viability of L. acidophilus LA-5 fell below 10(6)cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactobacilli, with higher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life. Addition of fruit juice significantly increased the syneresis, and decreased viscosity and water holding capacity of yogurts (p<0.05), and also enhanced their sensory acceptability.

Authors+Show Affiliations

School of Environmental and Life Sciences, University of Newcastle, NSW 2308, Australia. senaka.ranadheera@uon.edu.auNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22953874

Citation

Senaka Ranadheera, C, et al. "Probiotic Viability and Physico-chemical and Sensory Properties of Plain and Stirred Fruit Yogurts Made From Goat's Milk." Food Chemistry, vol. 135, no. 3, 2012, pp. 1411-8.
Senaka Ranadheera C, Evans CA, Adams MC, et al. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk. Food Chem. 2012;135(3):1411-8.
Senaka Ranadheera, C., Evans, C. A., Adams, M. C., & Baines, S. K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk. Food Chemistry, 135(3), 1411-8. https://doi.org/10.1016/j.foodchem.2012.06.025
Senaka Ranadheera C, et al. Probiotic Viability and Physico-chemical and Sensory Properties of Plain and Stirred Fruit Yogurts Made From Goat's Milk. Food Chem. 2012 Dec 1;135(3):1411-8. PubMed PMID: 22953874.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk. AU - Senaka Ranadheera,C, AU - Evans,C A, AU - Adams,M C, AU - Baines,S K, Y1 - 2012/06/26/ PY - 2012/02/28/received PY - 2012/05/13/revised PY - 2012/06/18/accepted PY - 2012/9/8/entrez PY - 2012/9/8/pubmed PY - 2013/2/7/medline SP - 1411 EP - 8 JF - Food chemistry JO - Food Chem VL - 135 IS - 3 N2 - Probiotic plain and stirred fruit yogurts were made from goat's milk using bacterial cultures comprising, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702. The products were stored at 4°C for 4weeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (10(8)cfu/g) in all types of yogurt throughout the storage period, while the viability of the bifidobacteria (∼10(7)cfu/g) also remained above the minimum therapeutic level. The viability of L. acidophilus LA-5 fell below 10(6)cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactobacilli, with higher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life. Addition of fruit juice significantly increased the syneresis, and decreased viscosity and water holding capacity of yogurts (p<0.05), and also enhanced their sensory acceptability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22953874/Probiotic_viability_and_physico_chemical_and_sensory_properties_of_plain_and_stirred_fruit_yogurts_made_from_goat's_milk_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)00997-1 DB - PRIME DP - Unbound Medicine ER -