Open Science Research Excellence

Open Science Index

Commenced in January 2007 Frequency: Monthly Edition: International Publications Count: 30248

Select areas to restrict search in scientific publication database:
The Study of Synbiotic Dairy Products Rheological Properties during Shelf-Life
The influence of lactulose and inulin on rheological properties of fermented milk during storage was studied.Pasteurized milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and syrup of lactulose (Duphalac®, the Netherlands) were used for experiments. The fermentation process was realized at 37 oC for 16 hours and the storage of products was provided at 4 oC for 7 days. Measurements were carried out by BROOKFIELD standard methods and the flow curves were described by Herschel-Bulkley model. The results of dispersion analysis have shown that both the concentration of prebiotics (p=0.04<0.05) and shelf life (p=0.003<0.05) have a significant influence on the apparent viscosity of the product.
Digital Object Identifier (DOI):


[1] D. A. Russell, R. P. Ross, G. F. Fitzgerald, C. Stanton, ÔÇ×Metabolic activities and probiotic potential of bifidobacteria", International Journal of Food Microbiology, 2011, vol. 149, pp. 88-105.
[2] Y. Bouhnik, L. Raskine, K. Champion, C. Andrieux, S. Penven, H. Jacobs, G. Simoneau, ÔÇ×Prolonged administration of low-dose inulin stimulates the growth of bifidobacteria in humans", Nutrition Research, 2007, vol. 27, pp. 187-193.
[3] S. Parvez, K. A. Malik, S. Ah. Kang, H.-Y. Kim, ÔÇ×Probiotics and their fermented food products are benefical for health", Journal of Applied Microbiology, 2006, vol. 100, pp. 1171-1185.
[4] C. Martinez-Villaluenga, J. Frias, R. Gomez, C. Vidal-Valverde, ÔÇ×Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage", International Dairy Journal, 2006, vol. 16, No 7, pp. 768-774.
[5] N. P. Shah, ÔÇ×Functional food from probiotics and prebiotics", Food Technology, 2001, vol. 55 (11), pp. 46-53.
[6] J. Domaga, L. Juszczak, ÔÇ×Flow behaviour of goat-s milk yoghurts and bioyoghurts", Food Science and Technology, 2004, vol. 7 (2).
[7] P. Kip, D. Meyer, R. H. Jellema, ÔÇ×Inulins improve sensoric and textural prperties of low-fat yoghurts", International Dairy Journal, 2006, vol. 16, pp. 1098-1103.
[8] A. L. B. Penna, A. Converti, M. N. de Oliveira, ÔÇ×Simultaneous Effects of Total Solids Content, Milk Base, Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yoghurt", Food Technology and Biotechnology, 2006, vol. 44, pp. 515- 518.
[9] M. Kulikauskiene, ÔÇ×Lactulose and its influence to the properties of yoghurt", Maisto Chemija ir technologija, 2004, vol. 38, No 1, pp. 27- 34.
[10] I. Beitane, I. Ciprovica, ÔÇ×Prebiotics - the influence factors on growth and survival of probiotics in milk", Proceedings of the Latvia University of Agriculture, 2008, vol. 21 (316), pp. 42-50.
[11] R. J. Palframan, G. R. Gibson, R. A. Rastall, ÔÇ×Effect of pH and dose on the growth of gut bacteria on prebiotic carbohydrates in vitro", Anaerobe, 2002, vol. 8, pp. 287-292.
[12] R. Simmering, M. Blaut, ÔÇ×Pro- and prebiotics - the tasty guardian angels?", Applied Microbiology and Biotechnology, 2001, vol. 55, pp. 19-28.
[13] C. L. Dikeman, G. C. Fahey, ÔÇ×Viscosity as related to dietary fiber: a review", Critical Reviews in Food Science and Nutrition, 2006, vol. 46, pp. 649-663.
Vol:14 No:01 2020
Vol:13 No:12 2019Vol:13 No:11 2019Vol:13 No:10 2019Vol:13 No:09 2019Vol:13 No:08 2019Vol:13 No:07 2019Vol:13 No:06 2019Vol:13 No:05 2019Vol:13 No:04 2019Vol:13 No:03 2019Vol:13 No:02 2019Vol:13 No:01 2019
Vol:12 No:12 2018Vol:12 No:11 2018Vol:12 No:10 2018Vol:12 No:09 2018Vol:12 No:08 2018Vol:12 No:07 2018Vol:12 No:06 2018Vol:12 No:05 2018Vol:12 No:04 2018Vol:12 No:03 2018Vol:12 No:02 2018Vol:12 No:01 2018
Vol:11 No:12 2017Vol:11 No:11 2017Vol:11 No:10 2017Vol:11 No:09 2017Vol:11 No:08 2017Vol:11 No:07 2017Vol:11 No:06 2017Vol:11 No:05 2017Vol:11 No:04 2017Vol:11 No:03 2017Vol:11 No:02 2017Vol:11 No:01 2017
Vol:10 No:12 2016Vol:10 No:11 2016Vol:10 No:10 2016Vol:10 No:09 2016Vol:10 No:08 2016Vol:10 No:07 2016Vol:10 No:06 2016Vol:10 No:05 2016Vol:10 No:04 2016Vol:10 No:03 2016Vol:10 No:02 2016Vol:10 No:01 2016
Vol:9 No:12 2015Vol:9 No:11 2015Vol:9 No:10 2015Vol:9 No:09 2015Vol:9 No:08 2015Vol:9 No:07 2015Vol:9 No:06 2015Vol:9 No:05 2015Vol:9 No:04 2015Vol:9 No:03 2015Vol:9 No:02 2015Vol:9 No:01 2015
Vol:8 No:12 2014Vol:8 No:11 2014Vol:8 No:10 2014Vol:8 No:09 2014Vol:8 No:08 2014Vol:8 No:07 2014Vol:8 No:06 2014Vol:8 No:05 2014Vol:8 No:04 2014Vol:8 No:03 2014Vol:8 No:02 2014Vol:8 No:01 2014
Vol:7 No:12 2013Vol:7 No:11 2013Vol:7 No:10 2013Vol:7 No:09 2013Vol:7 No:08 2013Vol:7 No:07 2013Vol:7 No:06 2013Vol:7 No:05 2013Vol:7 No:04 2013Vol:7 No:03 2013Vol:7 No:02 2013Vol:7 No:01 2013
Vol:6 No:12 2012Vol:6 No:11 2012Vol:6 No:10 2012Vol:6 No:09 2012Vol:6 No:08 2012Vol:6 No:07 2012Vol:6 No:06 2012Vol:6 No:05 2012Vol:6 No:04 2012Vol:6 No:03 2012Vol:6 No:02 2012Vol:6 No:01 2012
Vol:5 No:12 2011Vol:5 No:11 2011Vol:5 No:10 2011Vol:5 No:09 2011Vol:5 No:08 2011Vol:5 No:07 2011Vol:5 No:06 2011Vol:5 No:05 2011Vol:5 No:04 2011Vol:5 No:03 2011Vol:5 No:02 2011Vol:5 No:01 2011
Vol:4 No:12 2010Vol:4 No:11 2010Vol:4 No:10 2010Vol:4 No:09 2010Vol:4 No:08 2010Vol:4 No:07 2010Vol:4 No:06 2010Vol:4 No:05 2010Vol:4 No:04 2010Vol:4 No:03 2010Vol:4 No:02 2010Vol:4 No:01 2010
Vol:3 No:12 2009Vol:3 No:11 2009Vol:3 No:10 2009Vol:3 No:09 2009Vol:3 No:08 2009Vol:3 No:07 2009Vol:3 No:06 2009Vol:3 No:05 2009Vol:3 No:04 2009Vol:3 No:03 2009Vol:3 No:02 2009Vol:3 No:01 2009
Vol:2 No:12 2008Vol:2 No:11 2008Vol:2 No:10 2008Vol:2 No:09 2008Vol:2 No:08 2008Vol:2 No:07 2008Vol:2 No:06 2008Vol:2 No:05 2008Vol:2 No:04 2008Vol:2 No:03 2008Vol:2 No:02 2008Vol:2 No:01 2008
Vol:1 No:12 2007Vol:1 No:11 2007Vol:1 No:10 2007Vol:1 No:09 2007Vol:1 No:08 2007Vol:1 No:07 2007Vol:1 No:06 2007Vol:1 No:05 2007Vol:1 No:04 2007Vol:1 No:03 2007Vol:1 No:02 2007Vol:1 No:01 2007