COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS

Radka Vlaseva; Mihaela Ivanova; Mima Hadjikinova; Dimitar Hadjikinov; Valentina Dobreva; Nadezhda Petkova; Panteley Denev; Dimitar Dimitrov

doi:10.15414/jmbfs.2016.6.1.649-651

COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS

Authors

Radka Vlaseva
Mihaela Ivanova
Mima Hadjikinova
Dimitar Hadjikinov
Valentina Dobreva
Nadezhda Petkova
Panteley Denev
Dimitar Dimitrov

DOI:

https://doi.org/10.15414/jmbfs.2016.6.1.649-651

Keywords:

Yoghurt, amidated pectin, rheology, celery

Abstract

The possibilities of using low-esterified amidated pectin isolated from Bulgarian plant cultures have been studied. The comparison between pectin extracted from celery and commercial low-esterified amidated pectin showed that celery pectin can be used successfully for preparation of functional fermented dairy products enriched with soluble dietary fibers. It was found that the addition of amidated pectin extracted from celery in an amount exceeding 1 g.kg-1 deteriorates the organoleptic characteristics of the product, but viscosity of the produced experimental dairy product remained unchanged in comparison with that of the control sample. Therefore, it is recommended that the concentration of low-esterified amidated pectin used in preparation of dairy products do not exceed the limits established in this study.

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Published

2016-08-01

How to Cite

Vlaseva, R., Ivanova, M., Hadjikinova, M., Hadjikinov, D., Dobreva, V., Petkova, N., Denev, P., & Dimitrov, D. (2016). COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences, 6(1), 649–651. https://doi.org/10.15414/jmbfs.2016.6.1.649-651

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Issue

Vol. 6 No. 1 (2016): August - September

Section

Biotechnology

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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