The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality

• DOI: 10.12691/jfnr-7-4-2
• Publication Date: 2019-03-30
• Authors: Ben Moussa Olfa; Mzoughi Marwa; Moncef Chouaibi; Mouna Boulares; Hassouna Mnasser
• Keywords: Syneresis; Lactulose; Starter

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