Show simple item record

dc.creatorMiočinović, Jelena
dc.creatorTomić, Nikola
dc.creatorDojnov, Biljana
dc.creatorTomašević, Igor
dc.creatorStojanović, Sanja
dc.creatorDjekić, Ilija
dc.creatorVujcić, Zoran
dc.date.accessioned2020-12-17T22:18:58Z
dc.date.available2020-12-17T22:18:58Z
dc.date.issued2018
dc.identifier.issn0022-5142
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4746
dc.description.abstractBACKGROUND: 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.en
dc.publisherWiley, Hoboken
dc.relationSerbian Ministry of Education, Science and Technological Development [ON 172048, 451-03-2082-Tip 1/75]
dc.rightsopenAccess
dc.sourceJournal of the Science of Food and Agriculture
dc.subjectyoghurten
dc.subjecttriticaleen
dc.subjectinsoluble dietary fibreen
dc.subjectrheologyen
dc.subjectantioxidant activityen
dc.titleApplication of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality propertiesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1299
dc.citation.issue4
dc.citation.other98(4): 1291-1299
dc.citation.rankM21
dc.citation.spage1291
dc.citation.volume98
dc.identifier.doi10.1002/jsfa.8592
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3261/4743.pdf
dc.identifier.rcubconv_6154
dc.identifier.scopus2-s2.0-85030221438
dc.identifier.pmid28758215
dc.identifier.wos000424277100005
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record