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 II.

Changes in viability of yogurt starters (Δ log₁₀CFU·g⁻¹) and EPS 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
S. thermophilus
NEPSY	2.06^a^A	2.09^A^a	2.19^a^A	2.15^a^B	2.11^a^A
EPSY	2.15^ab^A	2.10^b^A	2.24^ab^A	2.36^a^A	2.03^b^A
SEM			0.05
Lb. delbrueckii ssp. bulgaricus
NEPSY	1.57^a^B	0.94^b^B	0.27^c^B	0.22^c^B	0.15^c^B
EPSY	2.00^a^A	1.95^a^A	1.94^a^A	1.87^a^A	1.82^a^A
SEM			0.04
EPS content
EPSY	38.15 ± 26.37^a	27.23 ± 12.23^a	110.77 ± 9.97^b	57.84 ± 18.45^a	43.79 ± 24.78^a

Values are the mean of six observations; values of EPS are Mean ± SD.

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.

^abc

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.