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Akin, M.B., Akin, M.S. and Kirmaci, Z. (2007) Effects of Inulin and Sugar Levels on the Viability of Yogurt and Probiotic Bacteria and the Physical and Sensory Characteristics in Probiotic Ice-Cream. Food Chemistry, 104, 93-99.
http://dx.doi.org/10.1016/j.foodchem.2006.11.030

has been cited by the following article:

• TITLE: Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

  AUTHORS: Mutlu B. Güler-Akın, Ismet Ferliarslan, Musa Serdar Akın

  KEYWORDS: Probiotic Drinking Yoghurt, Inulin, Oat Fiber

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.14, December 8, 2016

  ABSTRACT: In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.