Scholarly record
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.
Publication Impact Profile
Publication details
References12
Sanz, T., Salvador, A., Jiménez, A., Fiszman, S.M., Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance, European Food Research and Technology, 227, 1515-1521, 2008
Gahruie, H., Escandari, M., Mesbahia, G., Hanifpour, M.,Scientific and technical aspects of yogurt fortification, Food Science and Human Wellness,4,1–8, 2015
Krasaekoopt, W., Watcharapoka, S., Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice, LWT - Food Science and Technology, 57, 761-766, 2014
Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt, LWT - Food Science and Technology, 62, 438-444, 2015
Zare, F., Champagne, C., Simpson, B.K., Orsat, V. J.I. Boye, J.I., Growth of starter microorganisms and acidification trend in yogurt and probiotic media supplemented with pulse ingredients, LWT - Food Science and Technology, 45, 155–160, 2012
Sadat Bitaraf, M., Khodaiyan, F., Mohammadifar, M.A., Mousavi, S.M., Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri, Food and Bioprocess Technology, 5, 1394-1401, 2012
Miocinovic, J., Miloradovic, Z., Josipovic, M., Nedeljkovic, A., Radovanovic, M., Pudja, P., Rheological and textural properties of goat and cow milk set type yoghurts, International Dairy Journal, 58, 43-45, 2016
M. O. Ramírez-Sucre, J.F. Vélez-Ruiz, Physicochemical, rheological and stability characterization of a caramel flavored yogurt, LWT - Food Science and Technology, 51, 233-241, 2013
Mathias, T., Carvalho Junior, I., Carvalho, C., Sérvulo, E. Rheological characterization of coffee-flavored yogurt with different types of thickener, Alimentos e Nutrição Araraquara, 22:4, 521-529, 2011
Gengatharan, A., Dykes, G.A., Choo, W.S., The effect of pH treatment and refrigerated storage on natural colorant preparations (betacyanins) from red pitahaya and their potential application in yoghurt, LWT - Food Science and Technology, 80, 437-445, 2017
Wen, Y., Kong, B.H., Zhao, X.H., Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase, Journal of Food Science and Technology, 51(8), 1525-1532, 2014
*** SR 6345:1995 Milk and dairy products. Sensorial analysis, ASRO Romania
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
