Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
Samo za registrovane korisnike
2018
Autori
Miočinović, JelenaTomić, Nikola
Dojnov, Biljana
Tomašević, Igor
Stojanović, Sanja
Đekić, Ilija
Vujčić, Zoran
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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. (c) 2017 Society of Chemical Industry
Ključne reči:
yoghurt / triticale / insoluble dietary fibre / rheology / antioxidant activityIzvor:
Journal of the Science of Food and Agriculture, 2018, 98, 4, 1291-1299Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Proizvodnja, izolovanje i karakterizacija enzima i malih molekula i njihova primena u rastvornom i imobilizovanom obliku u biotehnologiji hrane, biogorivima i zaštititi životne sredine (RS-MESTD-Basic Research (BR or ON)-172048)
Napomena:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/3171
DOI: 10.1002/jsfa.8592
ISSN: 0022-5142
PubMed: 28758215
WoS: 000424277100005
Scopus: 2-s2.0-85030221438
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Miočinović, Jelena AU - Tomić, Nikola AU - Dojnov, Biljana AU - Tomašević, Igor AU - Stojanović, Sanja AU - Đekić, Ilija AU - Vujčić, Zoran PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2080 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. (c) 2017 Society of Chemical Industry 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 VL - 98 IS - 4 SP - 1291 EP - 1299 DO - 10.1002/jsfa.8592 ER -
@article{ author = "Miočinović, Jelena and Tomić, Nikola and Dojnov, Biljana and Tomašević, Igor and Stojanović, Sanja and Đekić, Ilija and Vujčić, 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. (c) 2017 Society of Chemical Industry", 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", volume = "98", number = "4", pages = "1291-1299", doi = "10.1002/jsfa.8592" }
Miočinović, J., Tomić, N., Dojnov, B., Tomašević, I., Stojanović, S., Đekić, I.,& Vujčić, 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, Đekić I, Vujčić 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, Đekić, Ilija, Vujčić, 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 . .