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首页> 外文期刊>International Journal of Dairy Technology >Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages
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Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

机译：低聚果糖掺入对发酵益生菌乳酸饮料性能的影响

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摘要

All lactic beverages were considered probiotics. The addition of prebiotic resulted in beverages with higher total solids and total carbohydrates contents, without changing the other physicochemical parameters, including the attributes of colour. All beverages showed non-Newtonian behaviour, with shear thinning characteristics and presence of thixotropy, which is less accentuated in beverages with oligofructose. In these beverages, there was a decrease in apparent viscosity, consistency index and activation energy, and an increase in flow index and frequency factor. The beverages with oligofructose were sensory preferred in relation to the control, also showing good overall acceptability and most judges indicated that they would buy such a product.
机译：所有的乳酸饮料都被认为是益生菌。益生元的添加导致饮料中的总固体和总碳水化合物含量更高，而没有改变其他理化参数，包括颜色属性。所有饮料均表现出非牛顿性，具有剪切稀化特性和触变性，而低聚果糖饮料中这种触变性变小。在这些饮料中，表观粘度，稠度指数和活化能降低，而流动指数和频率因数增加。相对于对照，含低聚果糖的饮料在感觉上是优选的，还显示出良好的总体可接受性，大多数评委表示他们会购买这种产品。

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