Influence of dietary fiber addition on sensory and rheological properties of yogurt

被引：250

作者：

Dello Staffolo, M ^{[1
]}

Bertola, N

Martino, M

Bevilacqua, A

机构：

[1] Natl Univ La Plata, CONICET, CIDCA, Fac Cs Exactas, RA-1900 La Plata, Argentina

[2] Natl Univ La Plata, Fac Ingn, RA-1900 La Plata, Argentina

来源：

INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 03期

关键词：

yogurt; dietary fiber; sensory characteristics;

D O I：

10.1016/j.idairyj.2003.08.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to study the effects of different dietary fibers on sensory and rheological properties of yogurts fortified with these fibers. Commercial fibers from apple, wheat, bamboo or inulin were used. Rheological characterization was performed by dynamic, shear and compression-extrusion assays. Storage time and type of fiber were significant factors for instrumental analysis. Syneresis and pH did not show any difference, while only apple fiber yogurt showed color differences compared to control. An untrained sensory panel analyzed consumer acceptability. Even though fibers modified certain rheological characteristics of the plain yogurt, the panelists awarded the supplemented yogurts scores indicating acceptability. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：263 / 268

页数：6

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