Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Staffolo, Marina Dello; Sato, Ana Carla Kawazoe; Cunha, Rosiane L.

doi:10.1007/s11947-017-1872-9

Cited by 44 publications

(30 citation statements)

References 33 publications

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“…This may be due to the fact that fibers are acting as a 'filler' between yogurt components. Higher concentration of fibers resulted in enhanced G' and G" values, due to increases in the interactions with caseins in accordance with the data presented in the literature (Crispín-Isidro et al, 2015;Dello Staffolo et al, 2017;Lazaridou et al, 2014;Sanz et al, 2008). However, when evaluating whether viscous or elastic properties predominate in yogurt samples, there were not observed significant (p > 0.05) variations of tan δ values in comparison with the control sample, showing that the incorporation of inulin, pea, oat and wheat fibers in yogurt does not substantially modify the model of structural organization in samples.…”

Section: Resultssupporting

confidence: 91%

“…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).…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers reported that the rheological properties of yogurt are affected differently depending on the type of fiber source (Luana et al, 2014;Raju & Pal, 2014;Dello Staffolo, Bertola, Martino, & Bevilacqua, 2004;Hashim et al, 2009). The role in increasing the water holding capacity, in stabilization of high fat yogurt, in enhancing viscosity characteristics and the gel forming ability are properties of fibers that allow the development of fiber-enriched yogurt with improved texture and reduced syneresis (Dello Staffolo et al, 2017;Balthazar et al, 2016;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Espírito-Santo et al, 2013). According to Glibowski and Rybak (2015), the inulin addition in skimmed yogurt contributed in obtaining an yogurt with similar texture properties when compared with control full-fat yogurt.…”

Section: Introductionmentioning

confidence: 99%

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Quality assessment of yogurt enriched with different types of fibers

Dabija

Codină

Gâtlan

et al. 2018

CyTA - Journal of Food

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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.Valoración cualitativa de yogurt enriquecido con distintos tipos de fibra RESUMEN El presente estudio se propuso evaluar los efectos que provoca la adición de cuatro tipos distintos de fibras alimenticias en las características reológicas, fisicoquímicas y sensoriales del yogurt. Así, utilizando tecnologías clásicas adaptadas a las condiciones de laboratorio se agregaron distintas proporciones (1%-2.5%) de cuatro tipos de fibra -inulina, arveja [guisante], avena y trigo-durante la formulación del yogurt. Los resultados obtenidos indican que las muestras más viscosas se consiguieron con la adición de fibras de trigo (1% y 1.5%), mientras que la adición de fibras de avena (2% y 2.5%) produjo las mejores características de viscosidad. El valor de sinéresis más bajo (38.86±0.2) se observó en las muestras en que se adicionó 1.5% de fibras de arveja. La puntuación de aceptación más elevada se obtuvo en las muestras de yogurt adicionadas con 2% de fibras de trigo y 2.5% de fibras de arveja. Todas las fibras evaluadas son compatibles con el proceso de elaboración del yogurt. Por lo que, se concluye que la adición de fibras en el yogurt puede considerarse como una alternativa para incorporar fibras alimenticias en la dieta humana. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality assessment of yogurt enriched with different types of fibers

Dabija

Codină

Gâtlan

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Food forti cation is widely applied to ful l consumer demand for nutritional requirements [1,2]. e role of diet in the prevention of human ailments, such as cancer, cardiovascular diseases, and obesity, has become the rst-line approach for consumers [3,4].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Jiang

Zhao

Wang

et al. 2018

Journal of Food Quality

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

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“…La alta capacidad de absorción de agua del psyllium es una de sus características más importantes, principalmente cuando se trata de su empleo en la formulación de alimentos. Esta capacidad es diez veces mayor que la de la celulosa obtenida del trigo o del bambú, y cinco veces mayor que la de la fibra de la manzana (Dello et al, 2017). Este comportamiento es una ventaja del psyllium y contribuye a su efecto positivo en el organismo, así como en su capacidad para reducir el estreñimiento y el SII, como ya se ha comentado.…”

Section: Propiedades Funcionales Del Psylliumunclassified

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Cited by 44 publications

References 33 publications

Quality assessment of yogurt enriched with different types of fibers

Quality assessment of yogurt enriched with different types of fibers

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

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