TY  - JOUR
T1  - Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt
AU - Ozkilinc, A. Yeliz AU - Seckin, A. Kemal 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 9
SP  - 1117
EP  - 1123
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.1117.1123
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.1117.1123
KW  - Prebiotic
KW  -oligofructose
KW  -inulin
KW  -concentrated yogurt
KW  -textural parameters
KW  -cholestrol
AB  - Physical, chemical, textural and sensory properties of concentrated yogurts made from milks including some prebiotics (inulin and oligofructose) added at different ratios were analyzed at the 1st, 7th 14th and 21st day of storage. All samples were examined for pH, titratable acidity, total solids, cholesterol, fat, ash, lactose, energy, yield, organic acids, sensory properties and textural parameters. While using prebiotic type affected texture and organic acid values of prebiotic concentrated yogurt while they didn’t affect product composition. Generally, sensory scores of control samples were higher than that of other yogurts.
ER  -