Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
2018
Аутори
Miočinović, JelenaTomić, Nikola
Dojnov, Biljana
Tomašević, Igor
Stojanović, Sanja
Djekić, Ilija
Vujcić, Zoran
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
yoghurt / triticale / insoluble dietary fibre / rheology / antioxidant activityИзвор:
Journal of the Science of Food and Agriculture, 2018, 98, 4, 1291-1299Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Serbian Ministry of Education, Science and Technological Development [ON 172048, 451-03-2082-Tip 1/75]
DOI: 10.1002/jsfa.8592
ISSN: 0022-5142
PubMed: 28758215
WoS: 000424277100005
Scopus: 2-s2.0-85030221438
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Miočinović, Jelena AU - Tomić, Nikola AU - Dojnov, Biljana AU - Tomašević, Igor AU - Stojanović, Sanja AU - Djekić, Ilija AU - Vujcić, Zoran PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4746 AB - 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. PB - Wiley, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties EP - 1299 IS - 4 SP - 1291 VL - 98 DO - 10.1002/jsfa.8592 ER -
@article{ author = "Miočinović, Jelena and Tomić, Nikola and Dojnov, Biljana and Tomašević, Igor and Stojanović, Sanja and Djekić, Ilija and Vujcić, Zoran", year = "2018", abstract = "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.", publisher = "Wiley, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties", pages = "1299-1291", number = "4", volume = "98", doi = "10.1002/jsfa.8592" }
Miočinović, J., Tomić, N., Dojnov, B., Tomašević, I., Stojanović, S., Djekić, I.,& Vujcić, Z.. (2018). Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture Wiley, Hoboken., 98(4), 1291-1299. https://doi.org/10.1002/jsfa.8592
Miočinović J, Tomić N, Dojnov B, Tomašević I, Stojanović S, Djekić I, Vujcić Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture. 2018;98(4):1291-1299. doi:10.1002/jsfa.8592 .
Miočinović, Jelena, Tomić, Nikola, Dojnov, Biljana, Tomašević, Igor, Stojanović, Sanja, Djekić, Ilija, Vujcić, Zoran, "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties" in Journal of the Science of Food and Agriculture, 98, no. 4 (2018):1291-1299, https://doi.org/10.1002/jsfa.8592 . .