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Addition of Acacia gum in fermented milk was extra demanding challenge in order to enrich the product with prebiotic, without significantly modifying the production protocols. Except for the prebiotic effect, several other advantages of Acacia gum were noticed: lower lactose levels and absence of fructose in the final product. These goes in favor of intolerant consumers, as well as potential benefit to diabetics on lowering the blood glucose levels. The overall preference of the consumer panel was in favor of the acacia gum enriched fermented milk. Provided study could be starting point for new extended tests and new development of products.
| Autorius: | Zagorka Blazevska, Darko Dimitrovski, Vesna Simovska, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2017 |
| Knygos puslapių skaičius: | 52 |
| ISBN-10: | 6202062096 |
| ISBN-13: | 9786202062091 |
| Formatas: | 220 x 150 x 4 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Addition of gum acacia in fermented milk: The influence on the production process and the finished product“
