Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, Solmaz Sarem Nezhad, Seyed Ali Mortazavi
Abstract
Yoghurt was produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium animalis subsp. lactis BB‐12. The rheological and sensory properties of the yoghurt were investigated at the end of the fermentation. The results revealed that the samples made with killed cells gave the lowest storage modulus, loss modulus, stress crossover point and loss tangent. The frequency‐sweep of yoghurt samples containing paraprobiotics added before fermentation showed the highest correlation coefficient. In the case of sensory assessment, significant differences were indicated among treatments. Adding killed cells of B. animalis subsp. lactis BB‐12 before fermentation produced yoghurt with the highest total score, whereas samples containing killed cells of L. acidophilus ATCCSD 5221 and B. animalis subsp. lactis BB‐12 added before fermentation exhibited the lowest total score.