Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
2017
Аутори
Tomić, NikolaDojnov, Biljana
Miočinović, Jelena
Tomašević, Igor
Šmigić, Nada
Djekić, Ilija
Vujcić, Zoran
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Fortification 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 da...iry products such as yoghurt.
Кључне речи:
Descriptive analysis / Preference mapping / Mean drop analysis / Quality ratingИзвор:
LWT-Food Science and Technology, 2017, 80, 59-66Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- Serbian Ministry of Education, Science and Technological Development [ON 172048, 451-03-2082-Tip 1/75]
DOI: 10.1016/j.lwt.2017.02.008
ISSN: 0023-6438
WoS: 000400033200008
Scopus: 2-s2.0-85012215397
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Tomić, Nikola AU - Dojnov, Biljana AU - Miočinović, Jelena AU - Tomašević, Igor AU - Šmigić, Nada AU - Djekić, Ilija AU - Vujcić, Zoran PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4330 AB - Fortification 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. PB - Elsevier, Amsterdam T2 - LWT-Food Science and Technology T1 - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective EP - 66 SP - 59 VL - 80 DO - 10.1016/j.lwt.2017.02.008 ER -
@article{ author = "Tomić, Nikola and Dojnov, Biljana and Miočinović, Jelena and Tomašević, Igor and Šmigić, Nada and Djekić, Ilija and Vujcić, Zoran", year = "2017", abstract = "Fortification 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.", publisher = "Elsevier, Amsterdam", journal = "LWT-Food Science and Technology", title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective", pages = "66-59", volume = "80", doi = "10.1016/j.lwt.2017.02.008" }
Tomić, N., Dojnov, B., Miočinović, J., Tomašević, I., Šmigić, N., Djekić, I.,& Vujcić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology Elsevier, Amsterdam., 80, 59-66. https://doi.org/10.1016/j.lwt.2017.02.008
Tomić N, Dojnov B, Miočinović J, Tomašević I, Šmigić N, Djekić I, Vujcić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology. 2017;80:59-66. doi:10.1016/j.lwt.2017.02.008 .
Tomić, Nikola, Dojnov, Biljana, Miočinović, Jelena, Tomašević, Igor, Šmigić, Nada, Djekić, Ilija, Vujcić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in LWT-Food Science and Technology, 80 (2017):59-66, https://doi.org/10.1016/j.lwt.2017.02.008 . .