Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
Authorized Users Only
2017
Authors
Tomić, Nikola
Dojnov, Biljana

Miocinovic, Jelena

Tomasević, Igor

Smigic, Nada

Đekić, Ilija

Vujčić, Zoran

Article (Published version)

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Show full item recordAbstract
Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented da...iry products such as yoghurt.
Keywords:
Descriptive analysis / Preference mapping / Mean drop analysis / Quality ratingSource:
Lwt-Food Science and Technology, 2017, 80, 59-66Publisher:
- Elsevier Science Bv, Amsterdam
Projects:
Note:
- Peer-reviewed version: http://cer.ihtm.bg.ac.rs/handle/123456789/2981
DOI: 10.1016/j.lwt.2017.02.008
ISSN: 0023-6438