%0 Journal Article
%T The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality
%A Ben Moussa Olfa
%A Boulares Mouna
%A Chouaibi Moncef
%A Hassouna Mnasser
%A Mzoughi Marwa
%J Journal of Food and Nutrition Research
%D 2019
%R 10.12691/jfnr-7-4-2
%X This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt enriched with phytosterols (1.6%) and /or lactulose (6%), during refrigerated storage. Compared with the control yoghurt, postacidification and syneresis were reduced in all enriched samples. Besides, yoghurt starter counts were affected neither by phytosterols nor by lactulose addition, during storage. Otherwise, yoghurt samples enriched with both phytosterols and lactulose had a lower oxidationand better rheological properties. Also, their sensory characteristics were appreciated by consumers
%U http://www.sciepub.com/JFNR/abstract/10289