DBPapers
DOI: 10.5593/sgem2017/61/S25.086

EFFECT OF DIFFERENT FIBRE TYPES ADDITION ON THE YOGURT`S QUALITY

A. Dabija, G.G. Codina, A.M. Sidor
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 655-664 pp, DOI: 10.5593/sgem2017/61/S25.086

ABSTRACT

Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The development of new fermented dairy products could be divided into two groups in order to: 1. obtain products with improved physicochemical characteristics, rheology, texture, microstructure and sensory properties; 2. obtain products with pronounced nutritive characteristics and functionality. Yogurt is a very popular dairy product in most countries, it is considered a healthy product and enjoys a positive reputation in consumersˋ point of view. The aim of this study was to obtain yogurt with high nutritional quality and optimum characteristics. For this purpose there were determined the effects of inulin and pea fibres addition on dynamic rheological characteristics, physicochemical and sensorial properties of yogurt samples. The incorporation of inulin or pea fibres in yogurts leads to significant modifications in all the analyzed physicochemical, sensory and rheological properties.

Keywords: functional products, inulin fibres, pea fibres, rheological characteristics