Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932986" target="_blank" >RIV/60461373:22330/25:43932986 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/25:N0000003
Result on the web
<a href="https://www.cambridge.org/core/journals/journal-of-dairy-research/article/preparation-of-a-potentially-synbiotic-dairy-product-fortified-with-galactooligosaccharides/9C63BB4347DB315B91B50F3C023CD4DC" target="_blank" >https://www.cambridge.org/core/journals/journal-of-dairy-research/article/preparation-of-a-potentially-synbiotic-dairy-product-fortified-with-galactooligosaccharides/9C63BB4347DB315B91B50F3C023CD4DC</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1017/S0022029925000093" target="_blank" >10.1017/S0022029925000093</a>

Result language
angličtina
Original language name
Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides
Original language description
We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing a galactooligosaccharide (GOS) preparation. This was made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion of the high initial lactose content enabled a good yield of 56% GOS to be achieved. The obtained GOS preparation was applied to the FDP with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The FDPs were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 10E6 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. Gel strength after fermentation showed a slight decrease with increasing doses of GOS preparation, but after 6 weeks of storage, the differences were no longer evident. The sensory analysis revealed the overall acceptability of the prepared FDPs, whilst the highest dose (20% GOS preparation) led to a sweeter taste.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40200 - Animal and Dairy science

Project
<a href="/en/project/QK22010186" target="_blank" >QK22010186: Postbiotics, bacterial exopolysaccharides and new oligosaccharides for functional synbiotic fermented products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)