Instrumental Texture Parameters Research Articles

Effect of Hydrocolloid Pre-Treatment on Instrumental and Sensory Texture Attributes of Frozen Carrot (Daucus carota)

The effect of different hydrocolloids (pectin, carboxy methylcellulose, xanthan gum, and sodium alginate) pre-treatment used at different concentrations (0.2–0.4%) on instrumental texture parameters as well as on the sensory attributes of frozen-thawed pre-cut carrots was evaluated. Instrumental texture profile analysis of frozen-thawed carrot showed a significant (P < 0.05) increase in cohesiveness with an increase in the concentration of all the hydrocolloids. Nevertheless, the increase in springiness was not significant (P > 0.05) over the untreated control samples, whereas chewiness did not show consistent results with an increase of any of the hydrocolloids. As the concentration of hydrocolloids increased, the firmness values obtained by cutting the frozen-thawed carrot samples with a Warner Bratzler Blade were also found to increase. Higher texture retention after freezing and thawing was observed in xanthan gum (0.4%) pre-treated samples than other hydrocolloids used as well as than the control samples. It increased the firmness up to 196.2% than the control samples. However, 0.3% xanthan pre-treatment gave the best sensory results. Sensory acceptability increased on increasing the pectin and carboxy methylcellulose concentrations, while lower concentration levels of alginate pre-treatment showed higher sensory preference than the higher concentration levels. Based on the results, untreated frozen samples suffered from a detrimental texture and sensory deterioration during 15 months of frozen storage. The carrot tissue integrity was well retained during frozen storage in the hydrocolloid pre-treated samples.

Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream

A trial was undertaken to evaluate if the concomitant replacement of fishmeal and fish oil by vegetable ingredients affects fillet quality of gilthead seabream. Fish were fed either a fishmeal/fish oil diet, a fishmeal/vegetable oil diet, a plant protein/fish oil or a plant protein/vegetable oil diet over 70days. Dietary treatments had no effect on the muscle proximate composition and free amino acid profile. The n−3/n−6 PUFA ratio in fillets was higher in seabream fed fish oil based diets. Fishmeal and fish oil replacement did not affect instrumental texture parameters, but fish fed plant protein-rich diets showed higher fibre density and lower mean fibre diameter. Dietary lipid sources had no effect on sensory attributes, while protein source affected significantly the perception of typical odour and colour (white) of the fillets and succulence in the mouth, with seabream fed plant protein-rich diets receiving the highest scores.

EFFECT OF DAIRY PROTEIN BLENDS ON TEXTURE OF HIGH PROTEIN BARS

ABSTRACTA number of studies have focused on bar hardening of protein bars. The instrumental texture analyzer measurement of peak force is known to measure bar hardness or firmness. However, to understand overall bar texture, another important texture dimension, crumbliness/cohesiveness, needs to be considered. This study was based on three functionally modified dairy proteins, including one whey protein concentrate and two milk protein concentrates. A mixture design was used to study the synergistic effects of these three proteins on bar texture. Instrumental texture parameters that correlated with sensory texture were developed. Peak force (Force 1) was correlated with firmness (being opposite of softness) dimension, and maximum negative force (Force 2) was correlated with cohesiveness (being opposite of crumbliness). Mathematical models with R2 &gt; 90% were developed to optimize the texture over a 12‐month storage period, with storage at 20C, for bars using one or more of the three proteins.PRACTICAL APPLICATIONSProtein bar manufacturers will be able to select the type of dairy protein and the level of the proteins in a blend required to achieve desired texture in bars based on the findings of this study. The whey protein concentrate, used in this study, proved to be important to minimize firmness over time. The milk protein concentrates in this study performed differently from each other in bars due to the different modifications made during the manufacture of these ingredients. This study has also shown the importance of the crumbliness/cohesiveness texture dimension and investigated a method to quantify this using instrumental texture analysis. The mixture design approach used in this study could be applied to a bar manufacturer's specific formulation to develop a predictive model that will help them adjust key ingredient levels to manipulate the texture in bars.

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

The influence of high-pressure (HP) treatment (400 MPa or 600 MPa for 7 min) on microbiology, proteolysis, instrumental texture and sensory parameters was investigated in the Ibores raw goat milk cheese. Treatments were applied at three different stages of ripening (1, 30 or 50 days) and analyses were carried out after the treatment or at the end of maturation. Treatments at 600 MPa at the three stages of cheese maturation decreased the counts of undesirable microorganisms in mature Ibores cheese (day 60), such as psychrotrophics bacteria, Enterobacteriaceae and Listeria spp. SN/TN (soluble nitrogen/total nitrogen) was increased after HP treatment at day 1 (accelerating effect on cheese maturation), in contrast to the decrease of SN/TN level found after pressurisation at day 30 (arresting effect on cheese maturation). However this effect was reduced throughout cheese maturation. Mature cheeses (day 60) pressurized at the beginning of ripening showed a higher variation of texture profile analysis. In the sensory analysis, cheeses treated at day 1 showed a significant change of appearance, odour and texture. They had less “eyes”, odour intensity and hardness and more springiness than the other ones while the treatments applied at the end of maturation did not affect sensory characteristics.

Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aims&lt;/strong&gt;: Fourier Transform-Near Infrared (FT-NIR) spectrum and instrumental texture parameters were assessed as total phenol content and extractability predictors in intact grape seeds.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and results&lt;/strong&gt;:The study was carried out on Cabernet-Sauvignon seeds from grapes harvested at six different advanced physiological stages throughout ripening and calibrated by flotation to reduce the in-field heterogeneity inside each sample. Among the instrumental mechanical properties tested (i. e., break force, break energy, Young’s modulus of elasticity and deformation index), the seed Young’s modulus of elasticity showed an increase during the first four weeks of ripening. This parameter also showed significant correlations with phenol content and extractability, although with low R coefficients. These correlations highlighted that the springier seed tissues greatly increase phenol extractability. Nevertheless, the best prediction of seed phenol content, performed directly on intact seeds, was found using FT-NIR spectroscopy in transmittance mode. The standard error of prediction for total phenol content was less than 8 %, while that for phenol extractability was worse.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: On the basis of these results, the two analytical methods could be applied in oenology for the rapid monitoring of seed phenolic maturity.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: The phenolic composition of grapes at the harvest time is a key factor determining their quality, and thus the quality of the finished wine. The chemical methods used for the determination of seed phenol content and extractability are generally slow because they require a preliminary extraction. Therefore, a rapid evaluation of these parameters could be highly interesting for the oenological sector.&lt;/p&gt;

Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P &lt; 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P &gt; 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P &lt; 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P &lt; 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P &gt; 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.

Effects of emulsifying salts on the characteristics of processed cheese without added fat and reduced sodium

Requeijao cremoso , a type of processed cheese widely consumed by the Brazilian population, may be considered a food source of fat and sodium, two nutrients the consumption of which - when present at high concentrations - may lead to the development of cardiovascular diseases. Considering the high and frequent consumption of this product in Brazil, it is highly important to develop alternative and healthier food products, such as a requeijao made without the addition of fat and with a reduced sodium content (NFARSR). For that reason, the objective of this study was to develop an optimized NFARSR formulation, by replacing fat by whey protein concentrate (WPC 34%) and reducing the sodium level by replacing 40% sodium chloride (NaCl) by potassium chloride (KCl) and part of the traditional emulsifying salt (Joha S9) - which contains 30.5% sodium - by an emulsifying salt with a sodium level of 8.2% (Joha SK75). The formulation was optimized using a factorial experimental design of the 22 type with two factors (Joha S9 and Joha SK75) and two levels (+1, -1), resulting in a total of 11 treatments. The 11 formulations were evaluated microbiologically and also as to physical-chemical, sensory and instrumental texture parameters using the response surface method. The NFARSR formulation with the best performance was R5, made with a blend of 1.0% JohaS9 and 1.2% Joha SK75.

BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT‐DOUGH BISCUITS

ABSTRACTShortening in short‐dough biscuits was replaced by a new ingredient, N‐Dulge (a mixture of tapioca dextrin and tapioca starch) at two different levels (10 and 20%). The texture was balanced by replacing part of the flour with resistant starch (RS) (20 and 40%). Nine different formulations were tested by a trained panel and by consumers. The results also correlated with the textural characteristics. The trained panel results showed that the fat replacer increased the hardness and crumbliness, and that these effects were balanced out by the addition of RS. These results correlated well with the instrumental texture parameters. The consumers did not find significant differences in acceptability between the control biscuits (no replacement) and the biscuits with 10% of fat replaced by N‐Dulge and 20% of flour replaced by RS.PRACTICAL APPLICATIONSBiscuits are widely consumed. Short‐dough biscuits, characterized by a high fat content, are one of the most popular types. Nutritionally, it would be advantageous to decrease their fat content while keeping their sensory properties unchanged.

FRYING CHARACTERISTICS OF CASHEW SPLITS

ABSTRACTSplit cashew kernels are subjected to frying at different temperatures (140–180C) and time of frying (0–240 s), and different product attributes such as color, texture and sensory attributes have been determined. The dominant wavelength or hue of raw cashew sample is 593.2 nm, while it varies between 593.0 and 600.6 nm for fried samples. Brightness decreases due to frying, while chroma increases markedly. The instrumental texture parameters are characterized by indices like maximum force, firmness, energy for shearing, engineering strain at shear failure and the number of major fractures prior to complete shearing. Raw cashew shows higher maximum force values compared with fried samples, while the latter exhibits brittleness as evidenced by more number of major fractures prior to shearing compared with the raw sample. The extent of brittleness depends on the conditions of the frying process. Sensory assessments indicate that a frying temperature between 160 and 180C and frying time of 150–180 s produce fried cashew kernel splits of acceptable quality.PRACTICAL APPLICATIONSFried cashew is an important snack in the international market mostly for its delicious taste and attractive soft texture. The present paper is focused on the quality attributes of fried cashew splits with particular references to appearance/color, texture and sensory evaluation such that the generated data and findings are useful for the development of cashew nut‐based fried products.

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

The effects of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate (WPC) on the texture and sensory features of synbiotic guava mousses supplemented with the probiotic, Lactobacillus acidophilus La-5, and the prebiotic fibre oligofructose, were studied. The frozen storage (−18 ± 1 °C), followed by thawing at 4 °C before the analyses, and the complete replacement of the milk fat by inulin plus WPC, led to significant differences in the instrumental texture parameters of mousses ( P < 0.05). Nonetheless, these changes did not affect the sensory acceptability of the products studied. The frozen storage may be employed to extend the shelf-life of synbiotic guava mousses. Additionally, to obtain a texture profile similar to the traditional product, the simultaneous addition of inulin and WPC is recommended only for the partial replacement of milk fat in refrigerated and frozen mousses, and the total proportion of both ingredients together should not exceed 2.6%.

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing muffins. No significant differences were found in L* parameter between the control (with no RS addition) and the RS3-containing muffins. On the contrary, RS2-containing muffins showed a lighter colour (L* significantly higher) in comparison to the control and the RS3-containing muffins, which was obvious for the human eye (ΔE* > 3). RS3-containing muffins showed the lowest sensory acceptability while RS2-containing muffins showed no significant differences in all the sensory attributes in comparison to the control.

Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses

Abstract To better understand which composition levers are available to reduce salt content in food without altering flavour perception, this paper aimed at quantifying the impact of texture and composition (salt, fat and dry matter) of a model cheese: (i) on salt and flavour perception, and; (ii) on profile texture and flavour release. Variations of salt, fat and dry matter highly influenced texture perception and instrumental texture parameters. Differences in aroma release and olfactory perception (“blue cheese” odour perception) between different model cheeses were highlighted when salt and fat content varied. However, a major result of this study showed that salty perception was not influenced by texture characteristics of model cheeses. Furthermore, olfactory perception modified texture perception but only for model cheeses with low fat and low-dry matter contents. Variations in salt content and sensory interactions therefore seem to have a greater impact on products with low fat content than on those with high-fat content.

Effect of Modified Whey Protein Concentrates on Instrumental Texture Analysis of Frozen Dough

3 Abstract: Modified whey protein concentrate (mWPC) is an important functional ingredient having wide range of application in food products. Important functional properties of the whey protein are hydrophilic, swelling and water retention capacity and its ability to absorb and bind water is useful in connection with frozen doughs which are mixed, formed and then held in frozen storage for some length of time before being thawed, proofed and baked. Major objective was to determine the effect of modified whey protein concentrates on instrumental texture profile analysis (TPA) of frozen doughs made from flour with different protein contents. Three commercial wheat flours of protein contents 9.2, 12.7 and 14.2% were studied for making frozen dough. Flours with 9.2 and 14.2% protein contents were fortified with 5% mWPC while 12.7% protein contents flour with 2.5% mWPC. Doughs were prepared by mixing all the ingredients in the dough mixer and after resting divided into different pieces and stored in the walk in freezer at -4 F. The values of o texture profile analysis of the frozen doughs after thawing for hardness, cohesiveness, gumminess, adhesiveness and springiness were determined with LFRA Texture Analyzer. TPA of dough samples was performed on fresh i.e. zero day and then after 15, 30 and 60 days to study the effect of storage and mWPC treatments on TPA parameters of frozen dough. Values of instrumental texture parameters of frozen dough were affected significantly by the addition of mWPC treatments and a significant decrease in the values of hardness, cohesiveness, gumminess and springiness were observed with its addition in dough samples. Results also represent significant effect of different storage periods on TPA parameters of frozen dough showing upward trends in the values of hardness and gumminess while decreasing values of cohesiveness, adhesiveness and springiness were recorded with the increasing storage periods.

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

A tendencia do consumidor atual e utilizar alimentos de facil preparo que, adicionalmente a qualidade nutritiva, tragam beneficios a saude. Neste trabalho, uma massa alimenticia fresca funcional foi desenvolvida pela incorporacao de Isolado Proteico de Soja (IPS) e polidextrose, utilizando paprica como corante. O consumo de IPS pode contribuir para a diminuicao dos niveis de colesterol, enquanto a polidextrose, funcionando como fibra, pode promover a reducao de risco de câncer de colon. A otimizacao da formulacao foi realizada utilizando-se um delineamento fatorial completo 23, considerando como variaveis independentes os teores de: i) IPS; ii) polidextrose; e iii) paprica. Os efeitos destas variaveis na qualidade da massa alimenticia foram avaliados em funcao das caracteristicas fisico-quimicas (cor e teste de cozimento), textura instrumental e propriedades sensoriais. Na avaliacao dos parâmetros fisicos, observou-se que a cor instrumental da massa crua foi influenciada apenas pelo teor de paprica; ja o tempo de cozimento (2,5 minutos), o aumento de massa (1,40 a 1,64%) e a perda de solidos (3,80 a 5,56%) nao foram influenciados pelos ingredientes utilizados; e a elasticidade (parâmetro da textura instrumental) foi reduzida com o aumento do teor de polidextrose. Na avaliacao sensorial da massa crua, o aumento na porcentagem de IPS e a reducao na porcentagem de polidextrose afetaram positivamente a aceitacao global e a intencao de compra; e os aumentos nas porcentagens de IPS e de paprica aumentaram a aceitacao da cor. Na avaliacao sensorial da massa cozida, observou-se que o IPS teve influencia positiva sobre a textura, enquanto que a polidextrose e a paprica afetaram negativamente este parâmetro. Entretanto, na avaliacao da intencao de compra da massa cozida, nao houve influencia dos ingredientes adicionados. Os percentuais ideais de adicao de polidextrose, isolado proteico de soja e paprica foram de 3,5, 8,0 e 1,5%, respectivamente.

Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt

The effect of the addition of gelatin and starch on the rheological and sensory texture properties of sweetened plain stirred yogurt was studied. Six samples were prepared: two with gelatin (3 and 6 mg/g), three with starch (1, 5 and 10 mg/g) and a control sample without thickener. Rheological measurements were performed and flow curves were modelled according to the Herschel–Bulkley rheological model. Also, sensory evaluation was carried out using a trained panel. The addition of gelatin and starch significantly affected the instrumental texture parameters (Herschel–Bulkley's model parameters and syneresis) and the perceived sensory texture of yogurts. All sensory descriptors were well predicted by the partial least squares regression of the instrumental parameters. The addition of thickeners significantly reduced syneresis. Samples produced with 6 mg/g of gelatin did not show syneresis and showed the highest sensory viscosity, creaminess and mouth‐feel. Therefore, the use of 6 mg/g of gelatin could be a reasonable concentration to use in the production of low‐fat yogurts.

TEXTURE EVALUATION BY UNIAXIAL COMPRESSION OF SOME SNACK FOODS

ABSTRACT Three ready‐to‐eat snacks, viz., deep‐fat fried batter drops made from thick chickpea flour batter, extruded corn balls and puffed rice, were subjected to uniaxial compression at four different compression speeds of 0.01, 0.1, 1.0 and 10.0 mm/s to obtain maximum force, fracture strain, slope of the force–deformation curve (instrumental firmness) and the number of major and minor peaks during compression. The instrumental firmness was dependent on the compression speed and was correlated (r = 0.656, P ≤ 0.001) with sensory firmness values. Fracture strain, maximum force and number of peaks increased with compression speed. The principal component analysis indicated that the low compression speed of 0.1 or 0.01 mm/s would be appropriate for testing crisp snack foods to have a detailed fractural behavior.PRACTICAL APPLICATIONSThe specific application of the present findings lies in the determination of specific well‐defined instrumental texture parameters based on fracture characteristics of nonuniform snacks and similar products. The advantage of the proposed method is the ease in conducting experiments that require a texture testing machine to provide the force–deformation characteristics. The method is useful for quality control of snack foods, as well as for researchers who wish to have an in‐depth look at the fracture mechanism in combination with microstructural observations. A low compression speed of 0.1 or 0.01 mm/s is desirable to visualize minor, as well as major, fractures.

TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER (CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS

ABSTRACT Instrumental and sensory textural characteristics of frozen blue squat lobster (Cervimunida johni) tails stored at −22C for 0, 15 and 60 days were evaluated. The influence of fishing area (north or south) was also studied. Instrumental texture was evaluated by shear and compression testing using a Warner–Bratzler blade for firmness and a flat plunger with two‐cycle compression for texture profile analysis (TPA) testing. A trained panel was utilized to evaluate textural attributes using the score method. Results showed that fishing area and frozen storage did not affect the textural quality of blue squat lobster tails. However, a strong correlation (r &gt; 0.9) between sensory and instrumental texture parameters was observed. Instrumental chewiness (r = 0.91), cohesiveness (r = 0.96) and sensory hardness (r &gt; 0.84) obtained the strongest correlations. In this way, the use of instrumental analysis may be useful as an alternative to sensory analyses to evaluate the textural characteristics of blue squat lobster tails.

RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

ABSTRACTS Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9‐month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P &lt; 0.001), chewiness (R = 0.679, P &lt; 0.001), fracture stress (R = 0.669, P &lt; 0.001) and springiness (R = 0.643, P &lt; 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P &lt; 0.001) and fracture stress (R = 0.518, P &lt; 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation.

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

O efeito de diferentes combinacoes de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiotico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probioticos Lactobacillus acidophilus e Bifidobacterium longum. Tres formulacoes de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas - xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados apos 1, 7, 14 e 21 dias de armazenamento do produto a 4±1oC incluiram a contagem de probioticos, a textura instrumental, o pH e a umidade. As populacoes de probioticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferenca significativa entre as formulacoes (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as tres formulacoes. Dentre as formulacoes estudadas, F1 foi considerada a melhor, por sua firmeza mais estavel durante o periodo de armazenamento.

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

Yoghurts were produced from cow’s milk containing 1, 2 and 3 kg milk fat/100 kg or 1, 2 and 3kg of oat-maltodextrin/100 kg (maltodextrin included 5 kg β-glucan/100 kg). Non-fat yoghurt, without the addition of maltodextrin, was used as a control product. The yoghurts were estimated for sensory properties and using instrumental texture profile analysis (TPA) and rheological investigations, which had to set flow curves and their description by the Ostwald de Waele and Casson models; counting apparent viscosity were also done. Replacing milk fat with maltodextrin in yoghurts does not show significant differences in the sensory analysis, rheological properties and most of the texture parameters. The addition of milk fat in the amount of 1 kg/100 kg or maltodextrin in 2 kg/100 kg caused an increase in apparent viscosity of yoghurts. The addition of oat-maltodextrin caused a decrease in consistency index value and a deviation from the Newtonian flow and yield stress, similar to the effects caused by adding milk fat. No relationship between the results of the sensory evaluation, the instrumental texture parameters and rheological properties, especially in yoghurts containing milk fat, were shown