Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
Authors
Miočinović, Jelena
Tomić, Nikola

Dojnov, Biljana

Tomašević, Igor

Stojanović, Sanja
Đekić, Ilija

Vujčić, Zoran

Article (Accepted Version)

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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
Keywords:
yoghurt / triticale / insoluble dietary fibre / rheology / antioxidant activitySource:
Journal of the Science of Food and Agriculture, 2018, 98, 4, 1291-1299Publisher:
- Wiley, Hoboken
Funding / projects:
Note:
- This is peer-reviewed version of the following article: Miocinovic, J.; Tomic, N.; Dojnov, B.; Tomasevic, I.; Stojanovic, S.; Djekic, I.; Vujcic, Z. Application of New Insoluble Dietary Fibres from Triticale as Supplement in Yoghurt – Effects on Physico-Chemical, Rheological and Quality Properties. Journal of the Science of Food and Agriculture 2018, 98 (4), 1291–1299. https://doi.org/10.1002/jsfa.8592
DOI: 10.1002/jsfa.8592
ISSN: 0022-5142
PubMed: 28758215
WoS: 000424277100005
Scopus: 2-s2.0-85030221438
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Institution/Community
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/123456789/3171 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 . .