To study the stability of polydextrose in solidified buffalo yoghurt under different conditions using buffalo milk as raw material and polydextrose as a functional additive. We used phenol-sulfuric acid method to measure the preservation rate of polydextrose at different fermentation temperature,fermentation time, pure breed inoculation and storage time for determining the stability of polydextrose.The results showed that the phenol-sulfuric acid method can quickly and accurately determine the content of polydextrose. The R~2 of the glucose standard curve was 0.992, which indicated that the glucose concentration was linear in the range of(0~26)μg/mL. With the fermentation process, the yogurt became more acidic and the stability of polydextrose was more weaker, but the polydextrose could possess better survival rate. At different fermentation temperatures, the polydextrose was easily resolved at about 41 ℃.Because the activities of Lactobacillus were weaker during lower and higher temperatures, so the survival rates of polydextrose were higher. Polydextrose had a preservation rate of 75%~98% in the solidified buffalo yoghurt, and had good stability. It could be used for the production of buffalo milk.
Food Science and Technology
solidified buffalo yoghurt
phenol-sulphate acid spectroscopy