Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2019, 7(4), 261-269
DOI: 10.12691/jfnr-7-4-2
Open AccessArticle

The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality

Ben Moussa Olfa1, , Mzoughi Marwa1, Chouaibi Moncef1, Boulares Mouna1 and Hassouna Mnasser1

1Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia

Pub. Date: March 30, 2019

Cite this paper:
Ben Moussa Olfa, Mzoughi Marwa, Chouaibi Moncef, Boulares Mouna and Hassouna Mnasser. The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality. Journal of Food and Nutrition Research. 2019; 7(4):261-269. doi: 10.12691/jfnr-7-4-2


This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt enriched with phytosterols (1.6%) and /or lactulose (6%), during refrigerated storage. Compared with the control yoghurt, postacidification and syneresis were reduced in all enriched samples. Besides, yoghurt starter counts were affected neither by phytosterols nor by lactulose addition, during storage. Otherwise, yoghurt samples enriched with both phytosterols and lactulose had a lower oxidationand better rheological properties. Also, their sensory characteristics were appreciated by consumers.

phytosterols lactulose yoghurt quality

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