Yogur Suplementado con fibra dietética

DELLO STAFFOLO, MARINA; AMBROSIS GOMEZ, IGNACIO; BERTOLA, NORA; MARTINO, MIRIAM; BEVILACQUA, ALICIA

Valencia, España

Congreso; III Congreso Iberoamericano de Ingenieria de Alimentos y I Congreso Español de Ingenieria de Alimentos; 2001

(CYTED) PROGRAMA IBEROAMERICANO DE CIENCIA Y TECNOLOGÍA PARA EL DESARROLLO

The aim of this work was to develop a yoghurt supplemented with dietary fibers with similar organoleptic characteristics as commercial yoghurts without fibbers. Commercial fibbers of apple, wheat, bamboo or inuline were added to the yoghurts. The rheological behavior was analyzed (Haake CV20) obtaining the elastic (G´) and viscous (G’’) moduli. Compression-extrusion assays were performed in an Instron Testing Machine 1011, obtaining cohesiveness parameter. The color (Minolta Colorimeter), drip loss and pH were analyzed with storage time. Consumer acceptability was analyzed by a non trained sensory panel. Yoghurts without fiber showed the highest G’ and G’’. Cohesiveness of the yoghurt with wheat fibber was slightly higher than that of the control. Wheat and control yoghurts showed a slight color modification during the first storage week. pH of control yoghurts was higher than yoghurts with fiber. Only apple fiber yoghurt showed drip loss and color difference. Thus, even though fibers modified certain rheological characteristics of the plain yoghurt, the supplemented yoghurts were accepted by the panellists.