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Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties
Author(s) -
Miocinovic Jelena,
Tomic Nikola,
Dojnov Biljana,
Tomasevic Igor,
Stojanovic Sanja,
Djekic Ilija,
Vujcic Zoran
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8592
Subject(s) - syneresis , triticale , food science , dietary fibre , chemistry , thixotropy , rheology , antioxidant , ferulic acid , materials science , agronomy , biochemistry , biology , composite material
BACKGROUND The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product – insoluble dietary fibres from triticale in yoghurts – was deployed by characterising their food application and evaluating physico‐chemical, rheological and sensory properties and was the aim of this research. RESULTS Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as ‘excellent’ and had enhanced antioxidant activity. CONCLUSIONS Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry