Physico-chemical and therapeutic properties of low-fat yogurt as influenced by fat replacers, exopolysaccharides and probiotics

The general objective of this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select suitable strains of S. thermophilus and L. delbrueckii ssp. bulgaricus and of probiotics (L. casei, L. acidophilus and Bifidobacterium longum) based on their proteolytic, ACE-inhibitory and α-glucosidase inhibitory activities; b) to study the influence of a fibre-based fat replacer (Raftiline HP) and a protein-based fat replacer (Versagel) on the growth, proteolytic, ACE-inhibitory and α-glucosidase inhibitory activities of selected LAB; c) to select a suitable level of incorporation of the fat replacers in low-fat yogurt to obtain desired textural characteristics and to study the influence of these additions on the growth, proteolytic and ACE-inhibitory activities of S. thermophilus and L. delbrueckii ssp. bulgaricus during storage; d) to study the protective role of EPS, with and without the selected fat replacer and/or probiotics on growth and survival of S. thermophilus and L. delbrueckii ssp. bulgaricus and probiotics; yield of EPS, proteolytic and ACE-inhibitory activities; and spontaneous whey separation and textural properties of low-fat yogurt during storage; and e) to study the anti-hypertensive and hypocholesterolemic effects of the low-fat yogurt developed in this study by conducting a feeding trial using rats as a model.

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Victoria University

Year dc:date.issued

2009

Author dc:creator

• Ramchandran, Lata

• 0908 Food Sciences
• School of Biomedical and Health Sciences

Language dc:language

en