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 IV.

Changes in firmness (gf) and spontaneous whey separation (%) 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
Firmness
NEPSY	74.60^a^A	84.01^a^A	85.72^a^A	89.43^a^A	90.10^a^A
EPSY	68.94^a^A	70.41^a^A	70.17^a^B	74.04^a^B	72.50^a^B
SEM			4.26
Spontaneous whey separation
NEPSY	3.26^ab^A	2.96^ab^A	2.07^b^A	3.56^a^A	4.08^a^A
EPSY	2.55^a^A	1.96^ab^A	1.22^b^B	2.40^a^B	2.56^a^B
SEM			0.27

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.

^abcd

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.