Background. Many organic food producers promote cereal fibres, which consumers regard as natural products. Fructans, e.g. inulin, are recognised as the most frequently used and the most effective prebiotics. The aim of this study was to determine the influence of spelt fibre and inulin on selected quality characteristics of yoghurts.
Material and methods. The research was conducted on three variants of yoghurts, which differed in additives: I – 1.5% spelt fibre, II – 1.5% inulin, III – the control variant. Samples for analyses were collected after 7 days of storage. The pH, total acidity, syneresis, texture, colour parameters (L* a* b*) and sensory characteristics were evaluated.
Results. The content of 1.5% of spelt fibre decreased the curd acidity by 15.04%, as compared with natural yoghurt. The addition of inulin (1.5%) did not change a total acidity of the fortified sample. The fortification of yoghurt with inulin did not result in different colour parameters than in the control sample. However, the addition of spelt fibre to yoghurt intensified the red and yellow colours. Spelt grain contains carotenoids and riboflavin, which give attractive red colour.
In comparison with the natural yoghurt, the addition of inulin limited syneresis the most intensively, i.e. by about 4.29%. The addition of fibre reduced syneresis to 1.90%. Moreover, the addition of fibre decreased the hardness, adhesiveness, and stickiness of yoghurt. The addition of 1.5% of inulin did not affect the texture parameters significantly. The testers preferred the yoghurt with inulin to the one with spelt fibre. The samples with spelt fibre were characterised by mealy taste and off-flavours. They were the least preferred variant.
Conclusions. The market for functional foods such as yoghurts is systematically increasing. Foods fortified with fibre will reduce the deficiency of this nutrient in the diet. The yoghurt with spelt fibre had different physicochemical and sensory characteristics than the yoghurt with inulin and the control sample. The addition of spelt fibre to yoghurt resulted in mealy taste and off-flavours, which the evaluators identified as grain flavour. The best way to eliminate this quality disadvantage would be to add a distinctive aromatic flavour, such as cinnamon and apple or mango. This would effectively mask the atypical taste and mealy flavour, thus improving the acceptability of this additive.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_12_9.pdf
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| MLA | Znamirowska, Agata, et al. "Ocena jakości jogurtów z błonnikiem orkiszowym i inuliną produkowanych metodą termostatową." Nauka Przyr. Technol. 12.1 (2018): #9. https://doi.org/10.17306/J.NPT.2018.1.9 |
| APA | Agata Znamirowska, Magdalena Buniowska, Przemysław Rożek, Dorota Kalicka, Małgorzata Pawlos (2018). Ocena jakości jogurtów z błonnikiem orkiszowym i inuliną produkowanych metodą termostatową. Nauka Przyr. Technol. 12 (1), #9 https://doi.org/10.17306/J.NPT.2018.1.9 |
| ISO 690 | ZNAMIROWSKA, Agata, et al. Ocena jakości jogurtów z błonnikiem orkiszowym i inuliną produkowanych metodą termostatową. Nauka Przyr. Technol., 2018, 12.1: #9. https://doi.org/10.17306/J.NPT.2018.1.9 |
Agata Znamirowska
Zakład Technologii Mleczarstwa
Uniwersytet Rzeszowski
ul. Ćwiklińskiej 2 D
budynek D10
35-601 Rzeszów
Poland
e-mail: aznam@univ.rzeszow.pl