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Physiochemical And Microstructural Properties And Probiotic Survivability Of Symbiotic Almond Yogurt Using Polymerized Whey Protein As A Co-Gelation Agent, Hao Shi
Graduate College Dissertations and Theses
Almond milk-based products are becoming increasingly popular as milk product alternatives. In this study, a symbiotic almond yogurt containing probiotics and inulin as a prebiotic was developed using polymerized whey protein (PWP) as a gelling agent. Plant-based starter cultures YF-L02 (Lactobacillus delbrueckii subsp. bulgaricus, Stepcoccos thermophilus, Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium animalis) were incubated in the almond slurry. The control and fortified (Calcium Citrate and Vitamin D) almond yogurt, were analyzed for chemical compositions, pH and viscosity changes and probiotics survivability for 10-week shelf-life. There were no significant differences between the control and fortified group in the pH, viscosity …