TITLE:
Some Properties of Bio-Yogurt Enriched with Cellulose Fiber
AUTHORS:
Mutlu B. Güler-Akın, Busra Goncu, M. Serdar Akın
KEYWORDS:
Bio-Yogurt, Cellulose Fiber, Prebiotic Effect, Yogurt Quality
JOURNAL NAME:
Advances in Microbiology,
Vol.8 No.1,
January
31,
2018
ABSTRACT: In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ± 1°C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p