Fortification of sweetened plain yogurt with insoluble dietary fiber |
| |
Authors: | E Fernández-García and J U McGregor |
| |
Affiliation: | (1) Instituto de Productos Lácteos de Asturias (CSIC), Cra. Infiesto s/n, Ap. Correos, 85, E-33300 Villaviciosa, Asturias, Spain, ES;(2) Department of Dairy Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA, US |
| |
Abstract: | Seven types of insoluble dietary fiber from five different sources (soy, rice, oat, corn and sugar beet) were used to fortify
sweetened plain yogurt. Fiber addition caused an acceleration in the acidification rate of the experimental group yogurts,
and most of the fortified yogurts also showed increases in their apparent viscosity. Soy I and sugar beet fibers caused a
significant decrease in viscosity due to partial syneresis. In general, fiber addition led to lower overall flavor and texture
scores. A grainy flavor and a gritty texture were intense in all fiber-fortified yogurts, except in those made with oat fiber.
Oat II fiber gave the best results; differences with controls in terms of flavor quality scores not being statistically significant.
The evolution of organic acids during the fermentation and cold storage of control and oat-II-fiber-fortified yogurts showed
a similar pattern; only acetic and propionic acids were found in significantly higher amounts in the fiber- fortified product.
Received: 27 June 1996/Revised version: 2 September 1996 |
| |
Keywords: | Dietary fiber yogurt Fermentation Organic acids Sensory assesment |
本文献已被 SpringerLink 等数据库收录! |
|