두유, 이눌린, 쌀가루를 첨가한 푸딩의 품질 특성 및 위장관 시뮬레이션에서 프로바이오틱스의 생존력에 미치는 영향

• Published in: 한국식품과학회지 Vol. 55; no. 6; pp. 634 - 640
• Main Authors: 윤승화(Seungwha Yoon), 임승용(Seung-Yong Lim)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.12.2023
• Subjects: 식품과학; gastrointestinal; pudding; synbiotics; probiotics; viability

This study aimed to investigate the viability of probiotics in the gastrointestinal simulation and quality characteristics of pudding containing soymilk, inulin, and/or rice. The puddings were produced by mixing a pudding base and yogurt with probiotics. The quality properties and acid/bile toleranc...