Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties

Miočinović, Jelena; Tomić, Nikola; Dojnov, Biljana; Tomašević, Igor; Stojanovic, S Gordana; Đjekić, Ilija; Vujčić, Zoran

doi:10.1002/jsfa.8592

Cited by 20 publications

(21 citation statements)

References 44 publications

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“…No differences ( P > 0.05) were found at 50, 100 and 150 s ‐1 , while at 200 s ‐1 , the E2 sample presented lower η app than E1 and C. Carrot fibre addition did not affect the η app at low shear rates, but the η app decreased at high shear rates for the sample with higher fibre addition. Same results were found by Miocinovic et al () for yogurt with triticale fibre addition. This decrease in η app value can be attributed to a decrease in the protein aggregate interactions because of the fibre presence.…”

Section: Resultssupporting

confidence: 86%

“…The pH changes during fermentation and the pH values, titratable acidity, chemical composition, WHC and microbiological counts of the yogurt after 7 days are shown in Table . The evolution of pH during the fermentation was similar for different yogurts, and in all cases, the fermentation process lasted about 4 h; an exception occurred at 3 h in which experimental yogurts had minor pH values than C. In the same way, Miocinovic et al () did not find changes in the pH evolution during fermentation by the addition of triticale insoluble fibre in the yogurt formulation. Contrary, McCann et al () reported that the addition of carrot particles (from 0.5% to 2.0%) accelerated the acidification rate and the fermentation time decreased by almost 1 h.…”

Section: Resultsmentioning

confidence: 54%

“…Ozcan & Kurtuldu () reported the same trend for yogurt supplemented with barley‐based β‐glucan fibre (0.1%), and Espírito‐Santo et al () had the same results for yogurt made with passion fruit fibre (1%), in this case probably attributed to the pectin present in this kind of fibre. Opposite to these results, Miocinovic et al () and Zare et al () showed that the presence of insoluble fibre, such as triticale bran (1.5% and 3%) and lentil flour (1% and 2%), respectively, led to higher levels of syneresis in the fibre‐enriched yogurts.…”

Section: Resultsmentioning

confidence: 96%

“…Also, it may contribute to the economic and social development of local producers (Aryana & Olson, ). The main criteria to take into account to achieve acceptable foods enriched in fibre are good behaviour during processing, good stability and appearance and satisfactory sensory properties (Miocinovic et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Vénica

Spotti²,

Pavón³

et al. 2019

Int J of Food Sci Tech

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The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, waterholding capacity (WHC), microbial counts, rheological, microstructure and sensory characteristics of yogurts was studied in comparison with control yogurt without fibre addition (C). Titratable acidity, global composition and microbial counts showed a similar trend among yogurts. Fibre particles seemed to change the organisation of protein aggregates of the gel network. An open structure with bigger aggregates was observed in E1 and E2 yogurts, while the microstructure appeared more homogenous and without granules in C. However, carrot fibre increased the WHC of yogurt. All the yogurt samples exhibited shear-thinning behaviour and no differences were found in the rheological parameters, excepting for E2 that presented a decrease in apparent viscosity at 200 s -1 compared with C and E1 samples. Trained sensory panel (12 members) indicated an increase in brownish colour, strange flavour, grittiness and aftertaste and a decrease in overall appearance, odour, sweetness and creaminess in yogurts enriched in fibre. In order to mask these negative characteristics, E1 formulation was produced in the same way but strawberry flavour and colour were added. A consumer test (101 volunteers), purchase intention and a Check All That Apply (CATA) questionnaires were carried out. Flavoured and coloured E1 yogurt was pleasant for consumers, since 93% of the consumers selected positive degrees of acceptability and 68% of them manifested that they are willing to consume the product. Therefore, the addition of carrot fibre powder in yogurts could be an alternative to incorporate dietary fibres into dairy foods.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Vénica

Spotti²,

Pavón³

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The presence of insoluble fiber causes more syneresis because it does not incorporate within a protein network. (Miocinovic et al, ). An increasing trend was observed with storage time in all yogurt samples, probably due to severe casein network rearrangements promoting whey expulsion (Ramirez‐Santiago et al, ).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of tomato peel extract into nanofibers and its application in model food

Horuz

Belibağlı

2019

J Food Process Preserv

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This study aimed the encapsulation of tomato peel extract (TPE) into zein and gelatin fibers via electrospinning to investigate their effect on the physicochemical and antioxidant properties of yogurt during storage at 4°C. The yogurt samples enriched with TPE had closer characteristics to control sample in terms of acidity, pH, syneresis, and viscosity parameters. The incorporation of TPE‐loaded fibers resulted in increasing of free radical scavenging activity of yogurt by 40%–60%. The yogurts enriched with TPE‐loaded fibers were redder, darker, and more yellow than control yogurt. Practical applications This study shows that the TPE‐loaded zein and gelatin fibers can serve as a functional additive in yoghurt, especially for improving its antioxidant and color properties. Therefore, it has the potential to fill the blank in the related literature and can provide a basis for further studies and it will be contributed to the utilization of nanofibers in food science and technology, particularly for encapsulation to protect and controlled release of active components. It will also contribute to the production of water‐soluble carotenoids by nanoencapsulation via electrospinning and use them in an aqueous food matrix. However, future toxicological studies are required to establish the potential adverse effects of nanotechnology on human health.

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From the past to the future: Fermented milks and their health effects against human diseases

Zhang,

Geng,

Cheng

et al. 2023

Food Frontiers

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The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.

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Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties

Abstract: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry.

Cited by 20 publications

References 44 publications

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Encapsulation of tomato peel extract into nanofibers and its application in model food

From the past to the future: Fermented milks and their health effects against human diseases

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