Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storageEffet des exopolysaccharides et de l'inuline sur l'activité protéolytique, l'activité inhibitrice de l'enzyme de conversion de l'angiotensine I et de l'α-glucosidase, ainsi que sur les propriétés texturales et rhéologiques de yaourt allégé en matière grasse au cours du stockage réfrigéré.

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Table I.

Changes in pH and lactic acid content (mg·100 g⁻¹) during storage for 28 days of control (NEPSY) and experimental (EPSY) low-fat yogurts at 4 °C.

Type of yogurt	Period of storage (day)
Type of yogurt	1	7	14	21	28
pH
NEPSY	4.50^a^A	4.40^a^A	4.33^a^A	4.50^a^A	4.49^a^A
EPSY	4.51^a^A	4.43^a^A	4.36^a^A	4.51^a^A	4.50^a^A
SEM	0.05
Lactic acid content
NEPSY	0.97^b^A	1.14^a^A	1.17^a^A	1.20^a^A	1.20^a^A
EPSY	0.76^b^B	1.12^a^A	1.20^a^A	1.21^a^A	1.22^a^A
SEM	0.05

Values are the mean of six observations.

SEM, standard error of mean values; NEPSY, control yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin and non-EPS producing strain of S. thermophilus; EPSY, yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin and EPS-producing strain of S. thermophilus.

^ab

Mean values in the same row with different alphabets are significantly different for each type of yogurt.

^AB

Mean values in the same column with different alphabets are significantly different for a particular day of storage for each parameter.