Authors : A. Kemal Seckin and A. Yeliz Ozkilinc
Abstract: Physical, chemical, textural and sensory properties of concentrated yogurts made from milks including some prebiotics (inulin and oligofructose) added at different ratios were analyzed at the 1st, 7th 14th and 21st day of storage. All samples were examined for pH, titratable acidity, total solids, cholesterol, fat, ash, lactose, energy, yield, organic acids, sensory properties and textural parameters. While using prebiotic type affected texture and organic acid values of prebiotic concentrated yogurt while they didn’t affect product composition. Generally, sensory scores of control samples were higher than that of other yogurts.
A. Kemal Seckin and A. Yeliz Ozkilinc, 2011. Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt. Journal of Animal and Veterinary Advances, 10: 1117-1123.