Development Technology of Synbiotic Yogurt With Cholesterol Lowering Ability
Abstract - The aim of this study is to
determine the development technology of synbiotic yogurt with cholesterol
lowering ability. The strains of lactic acid bacteria with cholesterol lowering
ability was used as the stater cultures of AM2-6 and BM2-5. Inulin and
Fructooligosaccharides was used for prebiotic combination. The most desirable
conditions according to the Box-Behnken design was 1.77:1 of inoculation rate,
5 g/100g of inoculum, under 41.92℃ fermentation temperature in the condition
1.0% inulin, at the prediction of 98.0%. And 1.89:1 of inoculation rate, 5
g/100g of inoculum, under 42.87℃ fermentation temperature in the condition 1.5%
FOS, repectively, at the prediction of 82.3%. The results of the orthogonal
experiment by Box-Behnken design were consistent with the optimal condition
results of single factor experiment in the actual operation which the
inoculation rate of 2:1, 5 g/100g of inoculum and fermentation under 43℃.
40 days
