Abstract
ABSTRACTThis study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formulation in different proportions (1%–2.5%) using classical technology adapted to laboratory conditions. The obtained results showed that, the most viscous samples were obtained with wheat fibers addition (1% and 1.5%), while the best viscous characteristics were obtained for the samples with oat fibers addition (2% and 2.5%). The lowest syneresis value (38.86 ± 0.2) were observed for the samples with 1.5% pea fibers addition. Yogurt samples with the highest acceptance scores were samples with 2% wheat fibers and respectively with 2.5% pea fibers addition. All the tested fibers were compatible with the yogurt-manufacturing process. Therefore, the fibers addition in yogurt could be considered an alternative to incorporate dietary fibers in the human diet.
Highlights
Yogurt is one of the most consumed healthy and nutritious foodstuff worldwide (Shi et al, 2017; Zhi et al, 2018)
Since it is known that a lack of fibers in the diet can be the cause of many nutrition-associated illnesses, the European Food Safety Authority (EFSA) has been forced to recommend an average daily fibers intake of 25 g (EFSA, 2010)
This study evaluated the influence of the yogurt enrichment with total dietary fibers from inulin, pea, oat and wheat on its the rheological, physicochemical and sensory characteristics
Summary
Yogurt is one of the most consumed healthy and nutritious foodstuff worldwide (Shi et al, 2017; Zhi et al, 2018). By incorporating fibers in yogurt, researchers have achieved a mean of increasing fibers consumption in all sectors of the populace and they have developed a functional food with an extensive array of beneficial effects. Fibers are found in the cell wall of vegetables, fruits or cereals. They include polysaccharides (pectins, cellulose and hemicelluloses) and lignin. Both soluble and insoluble fibers are available, usually the insoluble fibers are used with food fortifying intents (Dönmez & Gökmen, 2017; Bertolino et al, 2015; Hashim, Khalil, & Afifi, 2009; Sah, Vasiljevic, McKechnie, & Donkor, 2015; Sendra et al, 2008, 2010; Tejada-Ortigoza, Garcia-Amezquita, SernaSaldivari, & Welti-Chanes, 2016)
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