In order to determine the effects of konjac oligosaccharides on yogurt quality, the yogurt was prepared by adding different concentrations of konjac oligosaccharides. The acidity, water holding capacity, apparent viscosity, hardness, consistency, cohesion, and viscosity of the yogurt were measured. The population of living lactic acid bacteria (LAB) during storage was also detected. It was found that 0.8% konjac oligosaccharides gave the yogurt excellent quality, including good acidity (78 °T), water holding capacity (82%), hardness (63.00 ± 1.59) g, consistency (480.16 ± 14.27) g·s, cohesion (83.31 ± 2.99) g, and viscosity (83.79 ± 1.79) g·s. Moreover, the living LAB after storing for 14 d were significantly higher than that of the control. This study provides a theoretical basis for developing a new functional yogurt.
SONG Rong
,
TAN Shasha
,
LI Bin
,
WANG Ling
. Effects of konjac oligosaccharides on yogurt quality and population of lactic acid bacteria during storage[J]. Food and Fermentation Industries, 2019
, 45(8)
: 93
-97
.
DOI: 10.13995/j.cnki.11-1802/ts.018829
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