Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective

Abstract

Please cite this article as: Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., Vujcic, Z., Enrichment of yoghurt with insoluble dietary fiber from triticale -A sensory perspective, ABSTRACT:27 Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to 28 increase consumers' fiber intake. The objective of this study was to evaluate the sensory 29 characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 30 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber 31 resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the 32 fortified yoghurts. The products were classified into the 'very good' quality category, despite the 33 lower quality scores given to the 30 g/kg fiber-fortified yoghurts, caused primarily by a gritty/sandy 34 texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering 35 analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from 36 triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-37 enriched fermented dairy products such as yoghurt. 38 39

Quality assessment of yogurt enriched with different types of fibers

“…As both fiber and yogurt are well known for their beneficial health effects, together will constitute a functional food with commercial applications.The results of Hashim et al (2009) are also corroborated, since 1.32% oat fibers addition improved the body and texture of unsweetened yogurt and decreased the overall flavour quality. Tomic et al (2017) found that addition of fibers from different sources (soy, rice, oat, corn, and sugar beet), at the level of 1.32%, in general led to lower overall flavor and texture scoresa grainy flavour and a gritty texture were intense in all samples except in those made with oat fiber. However, fiber size is also an important factor in yogurt formulation because of their impact on general acceptance.…”

“…Several studies reported prebiotic fortification by adding dietary fibers in yogurt. Consumption of highfiber yogurt may prevent or reduce obesity, diabetes, cancer, hypercholesterolemia, gastrointestinal disorders, colonic diverticulosis and constipation, ulcerative colitis, hyperlipidemia, hypertension, coronary artery disease, but also promote intestinal microflora and gastrointestinal immunity (Dello Staffolo, Sato, & Cunha, 2017;Dhingra, Michael, Rajput, & Patil, 2012;Hoppert et al, 2013;Ramirez-Santiago et al, 2010;Sah, Vasiljevic, McKechnie, & Donkor, 2016;Tomic et al, 2017).…”

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

“…Fortifying yogurt or dairy products with fiber is of increasing interest in creating functional foods with health benefits and improving their functionality (Gahruie, Eskandari, Mesbahi, & Hanifpour, ). Fortification is achieved by adding one or more essential nutrients to foodstuff, usually to prevent or correct deficiencies and enhance the nutritional value (Tomic et al, ). Yogurts are commonly fortified with various fruits, fruit seed extracts, and fibers, to enhance their health benefits (Kiros, Seifu, Bultosa, & Solomon, ).…”

Development and application of cereal mycelium supplements in food production

“…The application of plant materials improves organoleptic and phisico-chemical parameters of bread [3][4][5][6], pasta [7][8][9] and yogurt products [10][11][12].…”