Quality assessment of yogurt enriched with different types of fibers
This 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 cla...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2018-01-01
|
Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2018.1483970 |
id |
doaj-b198bad5237f4485b42a64e06794aefa |
---|---|
record_format |
Article |
spelling |
doaj-b198bad5237f4485b42a64e06794aefa2020-11-25T01:45:46ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116185986710.1080/19476337.2018.14839701483970Quality assessment of yogurt enriched with different types of fibersAdriana Dabija0Georgiana Gabriela Codină1Anca-Mihaela Gâtlan2Lăcrămioara Rusu3Stefan cel Mare University of SuceavaStefan cel Mare University of SuceavaStefan cel Mare University of Suceava‘Vasile Alecsandri’ University of BacauThis 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.http://dx.doi.org/10.1080/19476337.2018.1483970Functional fooddietary fibersyogurt qualityrheological properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Adriana Dabija Georgiana Gabriela Codină Anca-Mihaela Gâtlan Lăcrămioara Rusu |
spellingShingle |
Adriana Dabija Georgiana Gabriela Codină Anca-Mihaela Gâtlan Lăcrămioara Rusu Quality assessment of yogurt enriched with different types of fibers CyTA - Journal of Food Functional food dietary fibers yogurt quality rheological properties |
author_facet |
Adriana Dabija Georgiana Gabriela Codină Anca-Mihaela Gâtlan Lăcrămioara Rusu |
author_sort |
Adriana Dabija |
title |
Quality assessment of yogurt enriched with different types of fibers |
title_short |
Quality assessment of yogurt enriched with different types of fibers |
title_full |
Quality assessment of yogurt enriched with different types of fibers |
title_fullStr |
Quality assessment of yogurt enriched with different types of fibers |
title_full_unstemmed |
Quality assessment of yogurt enriched with different types of fibers |
title_sort |
quality assessment of yogurt enriched with different types of fibers |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2018-01-01 |
description |
This 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. |
topic |
Functional food dietary fibers yogurt quality rheological properties |
url |
http://dx.doi.org/10.1080/19476337.2018.1483970 |
work_keys_str_mv |
AT adrianadabija qualityassessmentofyogurtenrichedwithdifferenttypesoffibers AT georgianagabrielacodina qualityassessmentofyogurtenrichedwithdifferenttypesoffibers AT ancamihaelagatlan qualityassessmentofyogurtenrichedwithdifferenttypesoffibers AT lacramioararusu qualityassessmentofyogurtenrichedwithdifferenttypesoffibers |
_version_ |
1725022863769993216 |