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dc.creatorTomić, Nikola
dc.creatorDojnov, Biljana
dc.creatorMiocinovic, Jelena
dc.creatorTomasević, Igor
dc.creatorSmigic, Nada
dc.creatorĐekić, Ilija
dc.creatorVujčić, Zoran
dc.date.accessioned2019-06-30T11:42:43Z
dc.date.available2018-02-08
dc.date.issued2017
dc.identifier.issn0023-6438
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/2981
dc.description.abstractFortification 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 dairy products such as yoghurt.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172048/RS//
dc.rightsembargoedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceLwt-Food Science and Technology
dc.subjectDescriptive analysisen
dc.subjectPreference mappingen
dc.subjectMean drop analysisen
dc.subjectQuality ratingen
dc.titleEnrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspectiveen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractДјекиц, Илија; Томић, Никола; Дојнов, Биљана; Миоциновиц, Јелена; Томасевиц, Игор; Смигиц, Нада; Вујциц, Зоран;
dc.citation.volume80
dc.citation.spage59
dc.citation.epage66
dc.citation.other80: 59-66
dc.citation.rankM21
dc.description.otherThis is the peer-reviewed version of the following article: 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. LWT - Food Science and Technology 2017, 80, 59–66. [https://doi.org/10.1016/j.lwt.2017.02.008]
dc.description.other[http://cer.ihtm.bg.ac.rs/handle/123456789/2258]
dc.identifier.doi10.1016/j.lwt.2017.02.008
dc.identifier.rcubConv_3715
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs/bitstream/id/7297/8_j.lwt.2017.02.008.pdf
dc.identifier.scopus2-s2.0-85012215397
dc.identifier.wos000400033200008
dc.type.versionacceptedVersion


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