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The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt

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dc.contributor North Atlantic Treaty Organization
dc.contributor Dairy Management Inc
dc.creator Fernández García, Estrella
dc.creator Traylor, Sandra
dc.creator McGregor, John U.
dc.date 2008-05-19T08:13:38Z
dc.date 2008-05-19T08:13:38Z
dc.date 1998
dc.date.accessioned 2017-01-31T01:21:36Z
dc.date.available 2017-01-31T01:21:36Z
dc.identifier Journal of Dairy Science 81(3): 655-663 (1998)
dc.identifier 0022-0302
dc.identifier http://hdl.handle.net/10261/4326
dc.identifier 10.3168/jds.S0022-0302(98)75620-6
dc.identifier.uri http://dspace.mediu.edu.my:8181/xmlui/handle/10261/4326
dc.description Calorie-reduced yogurts that were fortified with 1.32% oat fiber were prepared from lactosehydrolyzed milk, alone and supplemented with 2 and 4% sucrose or with 1.6, 3.6, and 5.5% fructose. Treated samples were compared with unsweetened yogurt and with yogurts sweetened with 2, 4, and 6% sucrose. Addition of 5.5% fructose increased fermentation time by 60%, slowing down the production of lactic, pyruvic, acetic, and propionic acids and the consumption of hippuric and orotic acids. Lactose hydrolysis had an inhibitory effect on starter activity at the beginning of fermentation and a stimulatory effect at the end of fermentation. Fiber addition led to increases in concentrations of acetic and propionic acid. Lactobacilli counts were lower in samples treated with fructose. The use of hydrolyzed milk had a stimulatory effect on total bacteria and lactobacilli counts throughout the cold storage period. After 28 d of storage, lactobacilli counts were consistently higher in fiber-fortified yogurts, but total bacteria counts were lower. Apparent viscosity increased with the addition of sweetener and fiber. Lactose-hydrolyzed and fructose yogurts had the highest viscosity values. Samples sweetened with sucrose received the highest scores for flavor. Fiber addition decreased overall flavor quality. The lactose-hydrolyzed yogurts received the highest flavor scores, independent of fiber fortification. Fiber addition improved the body and texture of unsweetened yogurts but lowered overall scores for body and texture in yogurts sweetened with sucrose.
dc.description Funding for this project was provided by Dairy Management Inc. and a scholarship from the North Atlantic Treaty Organization (NATO) to support E. Fernández-García.
dc.description Peer reviewed
dc.format 192587 bytes
dc.format application/pdf
dc.language eng
dc.publisher American Dairy Science Association
dc.relation http://dx.doi.org/10.3168/jds.S0022-0302(98)75620-6
dc.rights closedAccess
dc.subject Fiber
dc.subject Fermentation
dc.subject Yogurt quality
dc.subject Lactose hydrolysis
dc.title The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
dc.type Artículo


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