<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]. Commercial fibers from apple and inulin were used. The effect of addition of dietary fibers in yoghurt [4, 5] was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. Syneresis and pH did not show any difference, while only apple fiber yoghurt showed colour differences compared to control.</p></abstract>

The objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]. Commercial fibers from apple and inulin were used. The effect of addition of dietary fibers in yoghurt [4, 5] was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. Syneresis and pH did not show any difference, while only apple fiber yoghurt showed colour differences compared to control.

Influence of dietary fiber addition on some properties of yoghurt

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii Street, 720229, Suceava, Romania

Ovidius University Annals of Chemistry

{"article-title":"Influence of dietary fiber addition on some properties of yoghurt"}

The objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]....

Influence of dietary fiber addition on some properties of yoghurt

Online veröffentlicht: 20. Okt. 2013

Seitenbereich: 17 - 20

DOI: https://doi.org/10.2478/auoc-2013-0003

Schlüsselwörter
rheology, syneresis, dietary fiber, colour

This content is open access.

Influence of dietary fiber addition on some properties of yoghurt

Online veröffentlicht: 20. Okt. 2013

Seitenbereich: 17 - 20

DOI: https://doi.org/10.2478/auoc-2013-0003

Schlüsselwörterrheology, syneresis, dietary fiber, colour

This content is open access.

Schlüsselwörter
rheology, syneresis, dietary fiber, colour