Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt

The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar-supplemented yoghurts had the lowest titratable acidity values (P < 0.01) also the highest water-holding capacity values (P < 0.01). However, guar had a negative effect on gel firmness and sensory properties of yoghurts. The effect of different stabilisers and molasses on colour L* and a*values was statistically significant (P < 0.01). Panelists gave the highest flavour scores to the pectin-added yoghurts during storage period (P < 0.01). © 2013 Society of Dairy Technology