Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

RAMCHANDRAN L.; SHAH N. P.

doi:10.3168/jds.2008-1796

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Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

Author(s) : RAMCHANDRAN L., SHAH N. P.

Type of article: Article

Summary

The aim of this study was to examine the influence of using exopolysaccharide producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4°C for 28 days.

Details

Original title: Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.
Record ID : 2010-0863
Languages: English
Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3
Publication date: 2009
DOI: http://dx.doi.org/10.3168/jds.2008-1796

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Indexing

Themes: Food quality and safety. Microbiology;
Milk and dairy products
Keywords: Yoghurt; Texture; Rheology; Sucrose; Inhibition; Expérimentation; Enzyme; Cold storage; Additive