Impact of Inulin Addition on Properties of Natural Yogurt

Impact of Inulin Addition on Properties of Natural Yogurt

The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI;...

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Bibliographic Details
Main Authors:	Anna Żbikowska, Iwona Szymańska, Małgorzata Kowalska
Format:	Article
Language:	English
Published:	MDPI AG 2020-06-01
Series:	Applied Sciences
Subjects:	functional food fermented milk products acidity texture MS-DWS method LUMiSizer test
Online Access:	https://www.mdpi.com/2076-3417/10/12/4317

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