Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties. (3rd February 2019)

• Record Type: Journal Article
• Authors: Esmaeilnejad Moghadam, Behnam; Keivaninahr, Fatemeh; Fouladi, Masoumeh; Rezaei Mokarram, Reza; Nazemi, Aylar
• Is Part Of: International journal of dairy technology. Volume 72:Number 2(2019)
• Page Start: 183
• Page End: 198
• Publication Date: 2019-02-03
• Subjects: Inulin application -- Yoghurt -- Functional properties -- Prebiotic -- Health benefit; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12579
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Health and technical aspects of inulin have led to its wide applications in the food industry. Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in combination with inulin, for example reduction in fat content, improving the functions of the intestinal system and technical and textural influences. In this review, the physicochemical and health properties of inulin are described and also its use as a functional ingredient in yoghurt production is investigated. Also, the ability of inulin to increase probiotic viability and its influence on texture and flavour quality of yoghurt are discussed.