Rheology, technological and sensory characteristics of fortified drink products with fibres
2014
Simoneliene, A., Kauno Kolegija/University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology | Treciokiene, E., Kauno Kolegija/University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology | Lukosiunaite, G., Kauno Kolegija/University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology | Vysniauskas, G., Kauno Kolegija/University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology | Kasparaviciute, E., Kauno Kolegija/University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology
Fruits, vegetables and grain all produce a complex carbohydrate known as fibre that plays an important role in overall health. As fibre passes through gastrointestinal system, it isn't absorbed or digested like protein or fat. Instead, it stays in intestines to produce soft, formed stools that pass easily through body. Fibre also combines with fluid to create a gel-like substance that helps lower the level of cholesterol and glucose in blood. To make yoghurt even more beneficial to health and to replace conventional stabilizers with newer, healthier ones a research has been carried out, during which conventional processing aids used to improve the consistence of yoghurt, were replaced with orange pulp, pectin, bamboo and cane fibres. This study evaluated the effect of the supplementation of the same dietary fibre on the syneresis, stability, pH, acidity, dry matter content, viscosity and sensory evaluation of yogurt, juices and juice drinks. Dry matter content evaluation results showed that all the fibres were able to increase the dry matter content of yoghurt, juices and juice drinks. Viscosity measurements confirmed that fibre improved the consistence of yogurt. Results indicate that the Citri-Fi fibre is an almost applicable ingredient for the design of new high value-added yoghurt, juices and juice drinks.
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