INVESTIGADORES
DELLO STAFFOLO Marina
artículos
Título:
Influence of dietary fiber addition on sensory and rheological properties of yogurt
Autor/es:
DELLO STAFFOLO, MARINA; BERTOLA, NORA; MARTINO, MIRIAM; BEVILACQUA, ALICIA
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
Elsevier
Referencias:
Lugar: Barking, Reino Unido; Año: 2004 vol. 14 p. 263 - 268
ISSN:
0958-6946
Resumen:
The objective of this work was to study the effects of different dietary fibers on sensory and rheological properties of yogurts fortified with these fibers. Commercial fibers from apple, wheat, bamboo or inulin were used. Rheological characterization was performed by dynamic, shear and compression-extrusion assays. Storage time and type of fiber were significant factors for instrumental analysis. Color, syneresis and pH analyzed did not show differences compared to the control. Only apple fiber yogurt showed color differences compared to control. An untrained sensory panel analyzed consumer acceptability. Even though fibers modified certain rheological characteristics of the plain yogurt, the panelists awarded the supplemented yogurts scores indicating acceptability.
