Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective
Аутори
Tomić, NikolaDojnov, Biljana
Miočinović, Jelena
Tomašević, Igor
Smigić, Nada
Đekić, Ilija
Vujčić, Zoran
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented da...iry products such as yoghurt.
Кључне речи:
Descriptive analysis / Mean drop analysis / Preference mapping / Quality ratingИзвор:
LWT - Food Science and Technology, 2017, 80, 59-66Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
Напомена:
- This is the peer-reviewed version of the following article: Tomic, N.; Dojnov, B.; Miocinovic, J.; Tomasevic, I.; Smigic, N.; Djekic, I.; Vujcic, Z. Enrichment of Yoghurt with Insoluble Dietary Fiber from Triticale – A Sensory Perspective. LWT - Food Science and Technology 2017, 80, 59–66. https://doi.org/10.1016/j.lwt.2017.02.008
DOI: 10.1016/j.lwt.2017.02.008
ISSN: 0023-6438
WoS: 000400033200008
Scopus: 2-s2.0-85012215397
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Tomić, Nikola AU - Dojnov, Biljana AU - Miočinović, Jelena AU - Tomašević, Igor AU - Smigić, Nada AU - Đekić, Ilija AU - Vujčić, Zoran PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3091 AB - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt. PB - Elsevier Science Bv, Amsterdam T2 - LWT - Food Science and Technology T1 - Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective VL - 80 SP - 59 EP - 66 DO - 10.1016/j.lwt.2017.02.008 ER -
@article{ author = "Tomić, Nikola and Dojnov, Biljana and Miočinović, Jelena and Tomašević, Igor and Smigić, Nada and Đekić, Ilija and Vujčić, Zoran", year = "2017", abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT - Food Science and Technology", title = "Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective", volume = "80", pages = "59-66", doi = "10.1016/j.lwt.2017.02.008" }
Tomić, N., Dojnov, B., Miočinović, J., Tomašević, I., Smigić, N., Đekić, I.,& Vujčić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective. in LWT - Food Science and Technology Elsevier Science Bv, Amsterdam., 80, 59-66. https://doi.org/10.1016/j.lwt.2017.02.008
Tomić N, Dojnov B, Miočinović J, Tomašević I, Smigić N, Đekić I, Vujčić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective. in LWT - Food Science and Technology. 2017;80:59-66. doi:10.1016/j.lwt.2017.02.008 .
Tomić, Nikola, Dojnov, Biljana, Miočinović, Jelena, Tomašević, Igor, Smigić, Nada, Đekić, Ilija, Vujčić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective" in LWT - Food Science and Technology, 80 (2017):59-66, https://doi.org/10.1016/j.lwt.2017.02.008 . .