CONICET | Buscador de Institutos y Recursos Humanos

The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discardsto yogurts was studied. The effect of the fibre addition on the physicochemical parameters, water-holding capacity (WHC), microbial counts, rheological, microstructure and sensory characteristics ofyogurts was studied in comparison with control yogurt without fibre addition (C). Titratable acidity,global composition and microbial counts showed a similar trend among yogurts. Fibre particlesseemed to change the organisation of protein aggregates of the gel network. An open structure withbigger aggregates was observed in E1 and E2 yogurts, while the microstructure appeared morehomogenous and without granules in C. However, carrot fibre increased the WHC of yogurt. All theyogurt samples exhibited shear-thinning behaviour and no differences were found in the rheologicalparameters, excepting for E2 that presented a decrease in apparent viscosity at 200 s-1compared withC and E1 samples. Trained sensory panel (12 members) indicated an increase in brownish colour,strange flavour, grittiness and aftertaste and a decrease in overall appearance, odour, sweetness andcreaminess in yogurts enriched in fibre. In order to mask these negative characteristics, E1 formulationwas produced in the same way but strawberry flavour and colour were added. A consumer test (101volunteers), purchase intention and a Check All That Apply (CATA) questionnaires were carried out.Flavoured and coloured E1 yogurt was pleasant for consumers, since 93% of the consumers selectedpositive degrees of acceptability and 68% of them manifested that they are willing to consume theproduct. Therefore, the addition of carrot fibre powder in yogurts could be an alternative to incorpo-rate dietary fibres into dairy foods.