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 VI.

Flow behaviour (predicted by the Herschel-Bulkley model) and hysteresis loop area of control (NEPSY) and experimental (EPSY) low-fat yogurts during storage for 28 days at 4 °C.

Period of storage (day)	Rheological parameters
Period of storage (day)	σ₀ (Pa)		k (Pa·s)		n		R²		Hysteresis (Pa·s⁻¹)
	NEPSY	EPSY	NEPSY	EPSY	NEPSY	EPSY	NEPSY	EPSY	NEPSY	EPSY
1	8.00^b^A	5.25^b^A	2.06^a^A	1.22^a^B	0.62^a^B	0.73^b^A	0.990	0.983	260.91^b^A	134.08^b^B
7	11.65^b^A	6.88^ab^B	1.40^a^A	1.30^a^A	0.77^a^A	0.73^ab^A	0.990	0.985	295.41^b^A	207.36^ab^B
14	15.28^b^A	6.84^ab^B	2.33^a^A	1.22^a^A	0.65^a^A	0.75^ab^A	0.985	0.986	486.46^b^A	189.49^ab^B
21	18.06^ab^A	9.31^ab^B	3.18^a^A	1.07^a^A	0.74^a^A	0.81^ab^A	0.983	0.985	515.27^b^A	253.84^ab^B
28	27.84^a^A	11.06^a^B	4.01^a^A	0.94^a^B	0.66^a^B	0.86^a^B	0.985	0.985	897.06^a^A	298.08^a^B
SEM	1.96		0.52		0.05				64.52

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.

^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.