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dc.creatorMiočinović, Jelena
dc.creatorTomić, Nikola
dc.creatorDojnov, Biljana
dc.creatorTomašević, Igor
dc.creatorStojanović, Sanja
dc.creatorĐekić, Ilija
dc.creatorVujčić, Zoran
dc.date.accessioned2018-11-22T00:43:07Z
dc.date.available2018-11-22T00:43:07Z
dc.date.issued2018
dc.identifier.issn0022-5142
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/2080
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. (c) 2017 Society of Chemical Industryen
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172048/RS//
dc.rightsrestrictedAccess
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
dcterms.abstractВујчић, Зоран; Томасевиц, Игор; Миоциновиц, Јелена; Дојнов, Биљана; Стојановиц, Сања; Томиц, Никола; Дјекиц, Илија;
dc.citation.volume98
dc.citation.issue4
dc.citation.spage1291
dc.citation.epage1299
dc.identifier.wos000424277100005
dc.identifier.doi10.1002/jsfa.8592
dc.citation.other98(4): 1291-1299
dc.citation.rankM21
dc.identifier.pmid28758215
dc.description.otherPeer-reviewed manuscript: [http://cherry.chem.bg.ac.rs/handle/123456789/3171]
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-85030221438
dc.identifier.rcubKon_3411


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