Abstract
The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI; elasticity index, EI; solid-liquid balance—SLB; multi-speckle diffusing-wave spectroscopy, MS-DWS) and physical stability (syneresis; LUMiSizer test) of yogurts were investigated. All samples were non-Newtonian pseudoplastic liquids. The sample with 15% inulin content presented an approx. 4% higher pH value (4.34), 3-fold greater MVI and almost 5-fold higher penetration force, compared to the control sample (0% of inulin). In turn, the use of inulin addition in the range of 3–15% w/w resulted in a reduction of syneresis (p < 0.05). A linear decrease in the values of instability indexes and sedimentation velocities was noted in the function of inulin content increase (LUMiSizer test). The application of inulin (in the range of 3–15% w/w) as a functional additive to yogurts significantly contributed to enhancement of their physical stability. Summing up, the possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, thus such products can be classified as functional foods and a health claim can be put on the label.
Highlights
The increase in consumer interest and awareness in the area of proper nutrition is constantly being observed
The possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, such products can be classified as functional foods and a health claim can be put on the label
The sensory quality, rheological properties and health values of natural yogurts as fermented products are often associated with their acidity
Summary
The increase in consumer interest and awareness in the area of proper nutrition is constantly being observed. Functional food, which includes foods with nutrition and health claims, is becoming increasingly popular [1,2]. It is classified as soluble fiber because it is not hydrolyzed in the human digestive tract, and it presents prebiotic properties. One of the most important is its fat mimetic property, which is successfully used in the production of mayonnaise, margarine, yogurts and sponge cakes [5,6,7].
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