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 V.

Changes in viscoelastic properties (at 1.5 Hz) 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
Storage modulus (Pa)
NEPSY	366.67^b^A	452.00^b^A	677.33^b^A	813.67^b^A	1429.83^a^A
EPSY	179.33^b^B	242.17^ab^B	220.50^ab^B	317.67^ab^B	382.17^a^B
SEM			105.98
Loss modulus (Pa)
NEPSY	100.12^b^A	119.77^b^A	176.48^b^A	210.65^b^A	369.67^a^A
EPSY	49.45^b^B	64.63^ab^B	57.72^ab^B	82.70^ab^B	99.23^a^B
SEM			27.49
Damping factor (tan δ)
NEPSY	0.274^a^A	0.265^b^B	0.261^bc^A	0.259^c^B	0.259^c^A
EPSY	0.277^a^A	0.268^b^A	0.262^c^A	0.261^c^A	0.259^c^A
SEM			0.001

Values are the mean of six observations.

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.