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EFFECT OF DIFFERENT FIBRE TYPES ADDITION ON THE YOGURT`S QUALITY
Abstract
Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The development of new fermented dairy products could be divided into two groups in order to: 1. obtain products with improved physicochemical characteristics, rheology, texture, microstructure and sensory properties; 2. obtain products with pronounced nutritive characteristics and functionality. Yogurt is a very popular dairy product in most countries, it is considered a healthy product and enjoys a positive reputation in consumers? point of view. The aim of this study was to obtain yogurt with high nutritional quality and optimum characteristics. For this purpose there were determined the effects of inulin and pea fibres addition on dynamic rheological characteristics, physicochemical and sensorial properties of yogurt samples. The incorporation of inulin or pea fibres in yogurts leads to significant modifications in all the analyzed physicochemical, sensory and rheological properties.
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