Effects of Oligosaccharides and Peptides on Fermentation of Yogurt
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Abstract:
Effects of oligosaccharides and peptides on fermentation of yogurt were studied in this paper. Results showed that peptides were superior to oligosaccharides in reducing the fermentation time and casein-hydrolyzed peptide was shown to be the best one. Addition of peptides had little effect on the viscosity of yogurt, while addition of oligosaccharides could increase the viscosity of yogurt and mannan-oligosaccharide was the best for this purpose. In addition, addition of oligosaccharides and peptides has no obvious effect on taste and stability of yogurt but on the taste of yogurt. Besides, mannan-oligosaccharide and peptides could improve the thickness of yogurt.
