TY  - JOUR
AB  - Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation.Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design.Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study.Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.
VL  - 49
IS  - 1
SN  - 0034-6659
DO  - 10.1108/NFS-11-2017-0255
UR  - https://doi.org/10.1108/NFS-11-2017-0255
AU  - Ghasempour Zahra
AU  - Moghaddas Kia Ehsan
AU  - Golbandi Sahel
AU  - Ehsani Ali
PY  - 2018
Y1  - 2018/01/01
TI  - Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach
T2  - Nutrition & Food Science
PB  - Emerald Publishing Limited
SP  - 158
EP  - 169
Y2  - 2024/04/26
ER  -