Abstract Yoghurts were prepared by fermentation in the absence (control) or presence of different concentrations of inulin, tragacanth gum, or gellan gum, and effects of the biopolymers on physicochemical and sensory characteristics of yoghurts during cold storage were examined. No significant difference in pH, colour, total solid, and bacterial viability was observed among all the yoghurts prepared. Rheological analysis revealed that yoghurts prepared with biopolymers were pseudoplastic, and firmness and apparent viscosity were greater in yoghurts with added biopolymer than in control. Syneresis was weaker in yoghurts with added biopolymer, and showed a decreasing trend with biopolymer concentration but an increasing pattern with storage time due to gel shrinkage. Yoghurts with added biopolymer showed homogeneous and more compact microstructures than control. Yoghurt prepared with 0.01% tragacanth gum exhibited the best sensory scores. Results demonstrated that small amounts of tragacanth gum could effectively replace gellan gum as a thickener of synbiotic yoghurt.

中文翻译：

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益生元生物聚合物对酸奶理化和感官特性的影响

摘要 在不存在（对照）或存在不同浓度菊粉、黄蓍胶或结冷胶的情况下通过发酵制备酸奶，并研究了生物聚合物对冷藏期间酸奶的理化和感官特性的影响。在制备的所有酸奶中，没有观察到 pH、颜色、总固体和细菌活力的显着差异。流变学分析表明，用生物聚合物制备的酸奶是假塑性的，添加生物聚合物的酸奶的硬度和表观粘度高于对照组。添加了生物聚合物的酸奶的脱水收缩较弱，并且随着生物聚合物浓度的增加呈下降趋势，但由于凝胶收缩而随着储存时间的增加呈增加趋势。添加了生物聚合物的酸奶显示出比对照更均匀和更紧凑的微观结构。用 0.01% 黄蓍胶制备的酸奶表现出最好的感官评分。结果表明，少量的黄蓍胶可以有效替代结冷胶作为合生元酸奶的增稠剂。