The effect of grape fiber and chitosan on some of properties of the fruit probiotic yoghurt containing Lactobacillus fermentum during storage

The effect of grape fiber, chitosan and storage time on physicochemical and sensory properties in probiotic fruit yoghurt containing kiwi were investigated by using CCRD experimental design and response surface methodology (RSM). The amount of grape fiber, chitosan and storage time were in the range of 0-1.2 %, 0-1 % and 3-21 days respectively. The results showed that with increasing the amounts of chitosan and fiber syneresis was also decreased and water holding capacity (WHC) and viscosity were increased significantly (P