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Helal, A., Nawa, N.R., Dyab, N.E., Otaibi, M.M. and Alnemr, T.M., “Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin”, Journal of Food Processing & Beverages, 6. 1-11. 2018.

has been cited by the following article:

Article

The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality

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


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 4, 261-269
DOI: 10.12691/jfnr-7-4-2
Copyright © 2019 Science and Education Publishing

Cite this paper:
Ben Moussa Olfa, Mzoughi Marwa, Chouaibi Moncef, Boulares Mouna, 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.

Correspondence to: Ben  Moussa Olfa, Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia. Email: olfajamel@yahoo.fr

Abstract

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.

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