In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, /) and three different types of probiotic culture ( () LA-5, subsp. BB-12 ( BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of subsp. , LA-5, and BB-12 increased. When all the results were evaluated, the best results were obtained by using LA-5 as probiotic culture and adding 1% (/) apricot fibre.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352206 | PMC |
| http://dx.doi.org/10.3390/foods8010033 | DOI Listing |
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