TY  - 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 . .