Good Source Of Fiber Research Articles

Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS).

Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of tortilla. In this study, three levels of DDGS (0, 10 and 20%) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20% DDGS level, minimum force was required to rupture the tortilla. The color of the tortillas substituted with 10 and 20% DDGS were darker, being 64.11 and 59.99, respectively (P < 0.05). As for chemical properties, the samples fortified with 10 and 20% DDGS had higher protein (9.35 and 10.78% dried basis), fiber (2.21 and 2.33% dried basis) and fat (23.60 and 24.65% dried basis) values at P < 0.05. Thus, it appeared that using DDGS in wheat tortillas can improve some of the nutritional values such as protein and fiber as well as the textural properties of these breads. Further work should examine consumer acceptability of these products.

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.

Pemberian Jus Jaya Mengatasi Konstipasi pada Mahasiswa Jurusan Gizi Poltekkes Kemenkes Semarang

Background : Fiber intake of the Central Java population on average 51% of the level of adequacy of the fiber. Lack of fiber can cause constipation, which gives the symptoms of constipation is less convenient because of the perceived pain either before or during the process of defecation. Recent study showed that the prevalence of constipation women who worked in Jakarta was 47.6%. Good source of fiber for constipation is insoluble fiber found in fruits and vegetables, among others present in red guava, green apple, and papaya are then processed into juice. Taste test research has been conducted to test the acceptability of the juice . Then be made juices are high in fiber with 50 grams of the composition of guava, green apple 25 grams, and 25 grams of papaya is shortened to Juice Jaya.Objective: This study aimed to determine the Effect of Juice Jaya to Constipation In Level I Student of Nutrition Department of Health Polytechnic Semarang 2013/2014.Method: This study used the Approach Pre-test - Post test randomized control group design.and Anacova analize with MoH polytechnic students were 20 people who suffer from constipation .Results: First level of Nutrition Program Students have constipation is 21.55 %. Fiber intake before the study was 14.52 grams in the treatment group and was 13.53 grams in the control group. After the study, Fiber intake on the treatment group increased 20.45 grams, and relative constan in the control group 14.79 grams (p = 0.004). Incidence of constipation after the study decreased to 15.0 % in the treatment group and relative equal 50.0 % in the control group (p = 0.003) .Conclusion: There is the effect of the juice Jaya on the incidence of constipation in first level of Nutrition Departemen Students of Health Polytecnic Semarang.

Nutritional and Antioxidant Properties of Date Pastes and Blanching Water Obtained from by-Products of Medjoul and Confitera Cultivars

The date industry faces economic losses due to non-conformities with quality standards (pre and post-harvest defects). The present study deals with two types of discarded date palm: Medjoul (post-harvest defects) and Confitera (pre-harvest cracks) with the aim to obtain valuable products. Dates were processed to obtain paste and blanching water. Nutritional value and antioxidant properties of the paste and blanching water were determined. Medjoul paste and blanching water have demonstrated to be a good source of sugars (33.02% and 5.44%, respectively) whereas Confitera paste and blanching water have an important content in phenols and flavonoids, which in particular confers antioxidant properties to Confitera blanching water. Furthermore both date pastes are a good source of fiber. Blanching process especially affects Confitera cultivar since a huge amount of organic acids, phenolics and flavonoids are solubilized and leaked during date processing, increasing the bioactive content in Confitera blanching water. These results showed the opportunity to incorporate these new products from non-commercial dates as functional ingredients into the food chain helping, whereas improving, waste management in the date industry.

Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

Wild Allium species with a long tradition of use, such as Allium ampeloprasum L. could provide interesting bioactive compounds to current diet. The nutrient and bioactive compound content of this wild vegetable has been scarcely known. Therefore, the aim of this work is to provide a detailed chemical quantification of nutrients, hydrophilic and lipophilic bioactive compounds and the antioxidant capacity of the edible parts of wild leek, as well as data about plant production and availability of the species in their natural habitats.Wild leek can be considered as a low energy food, being a good source of fiber and zinc, compared to its cultivated relatives, and has revealed a predominance of polyunsaturated fatty acids, linoleic acid being the main fatty acid. Additionally, the natural yield of this species, although lower than other cultivated Allium species, was found to be stable and well-adapted to human-disturbed environments. For these reasons, this non-conventional wild bulb should be revalorized as a good alternative to increase the diversity of vegetables consumed and enhance the quality of current occidental diets.

Cranberry (Vaccinium macrocarpon)

Cranberry has been used for centuries as a source of food and for medicinal purposes. This herbal fruit would not have been mentioned in the Bible as it was not found in arid climates. It has been found in the northern regions of North America, Europe, and Asia, and goes by many names such as craneberry, and Sassamanash. Native Americans used the berry for indigestion, kidney disease, lung ailments, and in poultice form for cuts and abrasions. Europeans also used it for digestive problems, gall bladder attacks, blood disorders, and kidney stones, while New England settlers used it as a way to prevent scurvy at sea. Cranberries were used by sea farers much like the British sailors used limes to prevent scurvy. It was the high vitamin “C” content in the cranberries which was otherwise lacking in a sailors diet. Nutritionally cranberries contain several vitamins and minerals. They contain vitamin E (alpha tocopherol) and vitamin K, as well as being a good source of fiber, vitamin C and manganese.

Biochemical and Nutritional Impact of Celery and Turnip Leaves on Induced Obese by High Fat Diet (HFD)

The high fiber diet is reported to have substantial health benefits such as anti-obesity. So, this study evaluated the effect of celery and turnip leaves on high fat diet (HFD) induced-obese rats. Sprague-Dawley male rats aged 4 weeks old divided 6 groups: G1, fed on basal diet and G2 fed on HFD during the nutritional experimental period, G3 fed on HFD with oral administrated water extract of celery, G4 fed on HFD with oral administrated water extract of turnip leaves, G5 and G6 fed on HFD containing fresh blanch of celery and turnip leaves (as 5% fiber content), respectively for 7 weeks. Finally, at the end of experimental period the blood samples were collected. Rats were weighted, killed and organs were removed. Histopathological and adipose tissue tests were evaluated. Results: Generally, the results showed that the treated rats by celery and turnip leaves had significant decrease in body weight gain and feed intake compared to positive control. Also, celery and turnip leaves had significant decrease in TG, TC, LDL-C and VLDL-C.Similarly, celery and turnip leaves caused reductions in the atherogenic index and coronary risk index (AI and CRI). The liver and kidney functions were decreased when rats fed on HFD with celery and turnip leaves compared to positive control. And rats fed on celery and turnip leaves diets had significant increase in fasting insulin concentration compared to positive control. Concerning histopathological findings; the HFD group had a high changes in liver and kidney. The rats fed on HFD with water extract of both celery and turnip leaves had normal aorta, while some changes in liver and kidney were detected. The rats fed on HFD with 5% as fiber from turnip leaves had a few changes in liver and kidney. The rats feeding on HFD with fresh blanch celery had the lowest weight of total adipose tissue mass and no. of pad cell. Conclusion: using vegetables caused decrease in serum lipid profile, loss body weight, reductions in AI, CRIand prevent the accumulation of white adipose tissue (WAT) in rats. Also, it is a good sources of fiber and bioactive compounds which using as functional compounds.

Nutritional potential of green banana flour obtained by drying in spouted bed

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

Short term effect of chicory root fibre on appetite ratings and energy intake

It has been shown that certain fibres can enhance satiety and lower energy intake. This effect largely depends on food matrix, degree of hydration and dosage. Dried chicory root pulp (CRP) is a good fibre-source. After inulin is extracted from chicory roots, the remaining CRP still contains much dietary fibre. We hypothesized that adding CRP to foods may enhance satiety and lower food intake. Moreover, we expected a larger effect when CRP is in a hydrated food (semi-liquid) than in a solid food (granola-bar). We performed a randomized crossover trial with five treatments: a high fibre semi-liquid (14 g CRP), a low fibre semi-liquid (7 g CRP), a control semi-liquid (no CRP), a high fibre bar (14 g CRP), and a control bar (no CRP). Data of 15 lean men (20 ± 3 years) and 15 lean women (21 ± 3 years) were included. Satiety feelings were rated before and multiple times after consumption of the foods. Ninety minutes after consumption, ad libitum energy intake was measured at lunch. High fibre foods enhanced satiety feelings more than their controls ( p -values < 0.05). The bars enhanced satiety feelings more than semi-liquids ( p -values ⩽ 0.01). The low fibre semi-liquid did not differ from its control ( p = 0.09). Energy intake was not affected by addition of CPR ( p = 0.44). In conclusion, addition of 14 g CRP enhanced satiety feelings in both semi-liquid and solid foods. In contrast to our hypothesis, the solid product with CRP was the most satiating. No effect was found on short term energy intake.

Measurement of β-glucan and other nutritional characteristics in distinct strains of Agaricus subrufescens mushrooms

β-Glucan is a polysaccharide with anticancer properties, and it is present in the mushroom Agaricus subrufescens . The aim of this study was to compare two analytical methods to quantify β-glucan in mushrooms and analyze the nutritional characteristics, the concentration of phenolic compounds and the mineral composition, for A. subrufescens strains. An enzymatic extraction was performed, and β-glucan was quantified by spectrophotometry and high performance liquid chromatography (HPLC). No significant differences were found between the two methods of quantification of β-glucan. The CS7 and CS10 strains were found to have greater amounts of β-glucan, similar to the levels found in Pleurotus eryngii and Pleurotus-sajor-caju . Pleurotus ostreatus and Lentinula edodes samples contained even higher amounts of β-glucan. Significant differences were found in the nutritional characteristics for all parameters assessed, except for fat content. There was no difference between the strains with regard to phenolic compounds or certain mineral components. Fresh A. subrufescens mushrooms are not considered to be a high-protein food. However, they are a good source of fiber and minerals, in addition to being low in fat. Spectrophotometry presents the advantages of being quicker and lower in cost; this technique may be suggested as the standard for measurement of the β-glucan. Keywords: β-Glucan, medicinal mushroom, royal sun mushroom, almond portobello.

English

This study aimed at analyzing the nutritional potential of a wild edible plant,&nbsp;Trianthema portulacastrum&nbsp;L. widely used in Peshawar, Khyber Pakhtunkhwa, Pakistan. The nutritional composition, vitamins, minerals and heavy elements were analyzed following the standard methods of Association of Official Analytical Chemists (AOAC). The nutritional assessment included determination of moisture, ash, lipid, fiber, protein, carbohydrate and energy. Among the nutrient values, fiber was found to be the highest (430.0 mg/g), followed by ash (348.0 mg/g), total protein (91.9 mg/g), moisture (80.0 mg/g), carbohydrate (30.2 mg/g) and total lipid (20.0 mg/g). The vitamins analyzed were found to have greater value for riboflavin (2.02 mg/g), than retinol (0.81 mg/g). Among the macro minerals, potassium was present in high concentration (51.6 mg/g) than sodium (44.0 mg/g). The trace elements were assessed using atomic absorption spectrophotometer (AAS) and their decreasing order was Fe&gt;Zn&gt;Mn&gt;Ni&gt;Cu. Two toxic metals, Pb and Cd were present in very minute quantities of 0.08 and 0.0006 mg/g, respectively. The results suggest that&nbsp;T.portulacastrum&nbsp;L. is a good source of fiber, proteins, riboflavin, potassium, sodium and iron. &nbsp; Key words:&nbsp;Peshawar, Association of Official Analytical Chemists (AOAC),Trianthema portulacastrum&nbsp;L., nutritional composition, vitamins, minerals.

Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORACFL values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was ∼55%, with 89–93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a “good source of fibre” claim, and offers diversification in the market’s product line.

The Fiber Deficit, Part 3—Beyond Traditional Fiber Sources

In Brief There are several nutrients found to be inadequate in the American diet, but fiber deficit is one of worst. Nearly all Americans fall short in meeting daily fiber recommendations, on average missing target intakes by nearly one-half. This alarmingly low intake has important implications for public health, given the established role of fiber in health promotion and disease risk reduction. The fiber deficit persists despite efforts to promote greater intakes of fruits, vegetables, legumes, and whole grains. However, these approaches also need to address energy balance and the problem of overconsumption of calories. As reported in parts 1 and 2 of this series, whole grains are positioned in dietary guidance as an important source of fiber, and consumers are choosing these foods with the expectation of getting a good source of fiber, yet the amount of fiber in whole-grain products can vary widely. This article will explore the role of fiber added to food as a complementary tactic to help improve intakes of total fiber without adding unnecessary calories. Fortification and other additions of fi ber to foods can be helpful, but also it is tricky to do well.

Polyphenolic content of sweet dried cranberries compared to cranberry juice cocktail

Polyphenols such as flavonoids and phenolic acids are common constitutes in fresh fruit and fruit juices such as cranberry. Consumption of cranberry juice cocktail (CJC) can significantly contribute to total dietary polyphenol intake. Cranberry flavonoids, especially proanthocyanidins (PACs) play an important role in the inhibition of chronic diseases such as cardiovascular, periodontal, and gastrointestinal. Additionally, studies show that A‐type PACs found in cranberries could play a significant role in the prevention of urinary tract infections caused by pathogenic bacteria.In this study, we compared the polyphenolic content of sweet dried cranberries (SDC's) with cranberry cocktail juice (CJC), a 27% cranberry juice drink. The total phenolic content of CJC determined by the Folin‐Ciocalteu method measured 190 mg gallic acid equivalent (GAE) per 240 ml serving. CJC also had an oxygen radical absorbance capacity (ORAC) of 2040 μmole Trolox equivalents (TE) and contained 35 mg of PACs per serving (measured by DMAC). A standard 40 gram serving of SDC's contained a total phenolic content of 177 mg GAE, delivered 38 mg PACs and had an ORAC value of 1596 μmole TEs. In addition to being a good source of fiber in the diet, SDC's are very comparable to CJC as another source of polyphenols in the diet. This research was supported by Ocean Spray Cranberries, Inc.

Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers

There is no minimum fiber requirement for on-pack whole-grain claims, yet consumers perceive products made with whole grains to provide at least a good source of fiber. To understand how this misperception may be fueling Americans’ fiber intake shortfall, this study investigated the impact on fiber intakes of ready-to-eat (RTE) cereal products with whole-grain claims. A 14-day eating frequency diary was collected from US free-living households over 3 years in the NPD Group’s National Eating Trends (NET) panel (n=10,708). Average daily fiber intake and sources were calculated from the types and frequency of food and beverages consumed at meals. T-tests were conducted on mean fiber intake at breakfast and daily to identify significant differences between all adults, adults consuming whole-grain RTE cereals with &lt;3 g of fiber per serving, and adults consuming whole-grain RTE cereals with ≥3 g of fiber per serving. Adults eating whole-grain RTE cereals with ≥3 g of fiber per serving consumed 42% more fiber at breakfast and 14% more daily fiber than typical adults. Individuals choosing whole-grain RTE cereal with ≥3 g of fiber per serving consume significantly more fiber at breakfast and throughout the day relative to all adults and to adults eating whole-grain RTE cereals with &lt;3 g of fiber per serving.

The use of fruit powders in extruded snacks suitable for Children's diets

There is increasing concern about the diet of children and its implications for long- and short-term health. This study considered whether different fruit powders could be successfully incorporated into extruded snack products to improve the nutritional profile. Whilst nutritional properties are a key consideration the products need to have satisfactory organoleptic properties as these affect acceptability. To produce extruded snacks of high nutritional and acceptable sensory qualities it is necessary to understand the physical and chemical changes that occur during extrusion. The study investigated the interactions between fruit powders, extrusion process and physical properties and nutritional qualities of the resulting product. Five different samples were extruded using the same process conditions including a solid feed rate of 20 kg/h, moisture of 13% and barrel temperatures of 80 and 120 ºC. Nutritional properties (soluble and insoluble fibre and total antioxidant content) and physical properties (including bulk density, lateral expansion, and hardness) were evaluated. The addition of fruit powder has significant (P < 0.05) effect on expansion and density of the extrudates. Both soluble and insoluble fibre increased substantially after extrusion process while antioxidant levels significantly (P < 0.05) decreased. The resulting products had an improved nutritional profile compared with other extruded snack products being low in fat and sugar and a good source of fibre. The snacks received a good level of acceptance on sensory analysis with the preferred sample scoring 4 and 4 out of 5 for appearance and taste respectively. Further work would investigate the effect of varying the levels of fruit powder and the process conditions and considering how nutritional qualities could be further improved (in particular protecting antioxidants during the extrusion process and fortification with vitamins and minerals).

Genotype by environment interaction effects on fibre components in potato (Solanum tuberosum L.)

AbstractIncreasing awareness of heart health and disease prevention has led consumers to more proactive grocery food choices. Fibre and its associated health benefits remains an important area of research given the current interest in food, nutrition, and health. To position the potato as a good source of fibre, breeding efforts have focused on developing cultivars and germplasm with high fibre content. The current study examined eight elite potato clones and four commercial cultivars (checks) across six environments (three locations over two years) for their total dietary fibre (TDF), neutral detergent fibre (NDF), and soluble fibre (SF) content. Genotype by environment interaction (GEI) and stability analysis were conducted with SAS and GGE Biplot software. Significant genotypic (G), environmental (E) and GEI effects were found. The six environments differed in temperature and moisture levels, which were linked to levels of NDF and TDF. Some genotypes had high levels of stability for fibre content. GGE biplot analysis found no significant mega-environments for fibre components. Two elite clones (CV96044-3 and F05081) were identified as high fibre sources (13.3 and 14.4 %, respectively) compared to the other elite clones and commercial cultivars (e.g., Russet Burbank: 11.7 %). These lines may also be suitable as parents with high fibre and stability to breed into backgrounds with other desirable qualities.

NUTRITIVE VALUE OF SUN-DRIED SULLA (HEDYSARUM FLEXUOSUM) AND ITS EFFECT ON PERFORMANCE AND CARCASS CHARACTERISTICS OF GROWING RABBITS

The nutritive value and potential use of sundried sulla hay ( Hedysarum flexuosum, g/kg as feed: 885 dry matter, 438 neutral detergent fibre (NDF), 337 acid detergent fibre (ADF), 80 acid detergent lignin and 147 crude protein (CP) for growing rabbits was studied by comparing three diets (regression method) containing an increasing inclusion rate of sulla hay (S): 0% (control, S0), 15 % (S15) and 30% (S30) in substitution for control diet (294 g NDF and 179 g CP/ kg). Three groups of 30 rabbits (individually caged) were fed ad libitum the three diets from weaning (35 d, mean weight: 572 ± 93g) to 84 d of age. Faecal digestibility of the diets was measured between 42 and 46 days of age on 10 rabbits per group. The digestible energy (DE) concentration of sulla hay estimated by regression was 8.96±0.57 MJ/kg DM, thus 7% higher than standard alfalfa meal, which would account for its high NDF digestibility (54.9%). Digestibility of crude sulla protein was estimated at 42.8%, corresponding to a digestible crude protein concentration of 71.1±8.9 g/kg DM. Even at a high incorporation rate in the feed (30%), sulla hay did not cause adverse effects on the animal growth (mean 36.0 g/d), feed intake (mean 119 g/d) or health. Feed conversion was better for a moderate rate of sulla inclusion in the diet (about 15%) than for a higher inclusion rate (3.14 vs. 3.36, P < 0.001). Health status and slaughter traits were not affected by the sulla incorporation rate. Sun-dried sulla hay ( Hedysarum flexuosum ) could thus be considered a good fibre source for the rabbit as a substitute for alfalfa meal.

Estudo dos métodos de extração de carotenóides em cenoura por fluido supercrítico (efs) e convencional

A cenoura (Daucus carota L. ), planta da família das umbelíferas, produz uma raiz aromática e comestível, sendo uma das hortaliças mais cultivadas no Brasil. Representa a principal fonte de origem vegetal em carotenóides pró-vitamínicos A, especialmente o á e o β-caroteno, sendo, também, uma grande fonte de fibra dietética, antioxidantes e minerais. Conduziu-se este trabalho, com o objetivo de avaliar dois processos de extração de β-caroteno, fluído super crítico (EFS) e o convencional e analisar a composição centesimal da cenoura in natura. O teor de β-caroteno obtido pela extração por EFS e por convencional foi de 2.457 e 2.455 µg/100g, respectivamente. Os valores médios encontrados para a matéria-seca da cenoura foram de: matéria-seca = 8,9%; extrato etéreo = 0,29%; cinzas = 8,11%; fibra bruta = 14,57%, proteína bruta = 6,4%, extrato não nitrogenado = 6,3% e valor calórico = 27,7kcal. Conclui-se que a extração de carotenóides em cenoura pelo fluido supercritico é uma técnica de separação viável, pois este fluido é inerte, não deixa resíduo final e não gera resíduo ambiental. Pelos teores encontrados conclui-se também que as cenouras são boas fontes de fibras, apresentam alto teor de umidade e baixo teor de gorduras, cinzas e valor calórico.

Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained descriptive panelists evaluated 10 yogurt drinks on a 16-point category scale. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each present individually at an amount to claim an excellent source of fiber (5g of fiber/serving) or a good source of fiber (2.5g of fiber/serving) in 6 different yogurt drinks. Three additional yogurt drinks contained 5g of each of the separate prebiotics along with a mixture of the selected probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Data were analyzed by ANOVA, Fisher's least significant difference, and principal component analysis. Survival of the probiotics in the yogurt drinks during a 30-d refrigerated storage period was also analyzed. Results showed that clover honey aroma, buttermilk aroma, butter aroma, sweetness, sourness, chalky mouthfeel, and viscosity were identified as significant attributes in the yogurt drinks. Total variance explained by the principal component analysis biplot of factors 1 and 2 was 65%, which showed yogurt drinks with soluble corn fiber and inulin varying by the sweet versus sour attributes and yogurt drinks with polydextrose varying by the mouthfeel attributes. The viability study determined a 2- to 3-log decrease in the survival of probiotics in all of the yogurt treatments during a 30-d refrigerated storage period. Based on the results of the current study, only the polydextrose treatment would be an acceptable vehicle to deliver the probiotic health effects at the end of the 30-d storage period.