71A-52

K. Aryana¹, S. BEGUM², S. Ganesh¹, and R. Rao³. (1) Dept. of Dairy Science, Louisiana State Univ. Agricultural Center, 115 Dairy Science Bldg., Baton Rouge, LA 70803-4400, (2) Dept. of Food Science, Louisiana State Univ., 111 Dept. of Food Science, Baton Rouge, LA 70803, (3) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Building, Baton Rouge, LA 70803

Inulin is a prebiotic food ingredient that increases the activity of probiotic (beneficial) bacteria and prevents the growth of harmful bacteria in the digestive tract. Inulin increases calcium absorption. Inulin is also a good source of soluble dietary fiber. Dairy products such as plain yogurt do not have fiber. Incorporation of the prebiotic inulin might impact the characteristics of probiotic yogurt. The objective was to determine the impact of short, medium, and long-chain inulins on the physico-chemical and sensory characteristics of probiotic fat-free plain yogurt. Probiotic fat-free plain yogurts were manufactured using Streptococcus thermophilus, Lactobacillus bulgaricus, and a probiotic mixed strain culture of Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Lactobacillus casei. The treatments were inulins of short, medium, and long-chain lengths. The inulins were incorporated at the rate of 1.5% w/w yogurt mix. Total solids in the control were kept constant with nonfat dry milk. Viscosity, pH, syneresis, instrumental color (L*,a*,b*), sensory flavor, body texture, appearance, and color of the yogurts were studied at wk 1, 3, and 5 after product manufacture. Three replications were conducted. Data were analyzed by ANOVA using the Proc GLM of SAS. Significant differences were determined at α=0.05. Inulins did not impact viscosity, sensory flavor, appearance, color, body texture, pH, L*,a* and b* values. Incorporation of inulins resulted in significantly (P < 0.05) more syneresis compared to the control. Among the inulins there were no differences in syneresis. Inulins short, medium, or long-chain do not impact most of the characteristics of yogurt. Inulins can be incorporated in yogurt manufacture to obtain its health benefits.

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana