ArticleJournal of food science and technology2014
Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Development of Functional Synbiotic-Designed Sorbets as Carriers ofMolecules (Basel, Switzerland) · 2026Article
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.Food chemistry: X · 2025Article
- Bioremoval of lead (pb) salts from synbiotic milk by lactic acid bacteria.Scientific reports · 2025Article
- A Review of Processing Techniques and Rheological Properties of Yogurts.Journal of texture studies · 2025Review
- Article
- Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk.Heliyon · 2023Article
- Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium.Journal of food science and technology · 2022Article
- Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage.Journal of food science and technology · 2022Article
- Review
- Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk.Molecules (Basel, Switzerland) · 2022Article
- Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic YeastJournal of fungi (Basel, Switzerland) · 2022Article
- The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream.Animals : an open access journal from MDPI · 2021Article
- Inulin and Its Application in Drug Delivery.Pharmaceuticals (Basel, Switzerland) · 2021Review
- Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber.Foods (Basel, Switzerland) · 2021Article
- Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Food science & nutrition · 2021Article
- Effect ofFood science & nutrition · 2021Article
- Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media.JDS communications · 2020Article
- Article
- Buttermilk ice cream-New method for buttermilk utilization.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on pH. Total acceptability of samples revealed that frozen yogurt with 2 % inulin had the most appealing sensory characteristics. The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In terms of probiotic survival, the sample with 2 % inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.
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Registered trials
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