Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. (January 2022)

• Record Type: Journal Article
• Authors: Dong, Ruihong; Liao, Wang; Xie, Jianhua; Chen, Yi; Peng, Guanyi; Xie, Jiayan; Sun, Nan; Liu, Shuai; Yu, Chengxiao; Yu, Qiang
• Is Part Of: Innovative food science & emerging technologies. Volume 75(2022)
• Publication Date: 2022-01
• Subjects: Carrot soluble dietary fiber -- Modified treatment -- Yogurt -- Microstructure -- Rheology; Abbreviation Description -- SDF Soluble dietary fiber -- SDFs Soluble dietary fibers -- IDF Insoluble dietary fiber -- M-SDF Microwave treatment SDF -- U-SDF Ultrasonic treatment SDF -- H-SDF High-pressure cooking treatment -- W-SDF Without treatment -- Control Control yogurt (without added yogurt) -- MY M-SDF supplemented yogurt -- UY U-SDF supplemented yogurt -- HY H-SDF supplemented yogurt -- WY W-SDF supplemented yogurt -- Mw Molecular weight -- WHC Water-holding capacity -- OHC Oil-holding capacity -- WS Water solubility -- CAC Cholesterol absorption capacity -- TA Titratable acidity; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102901
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Three modified soluble dietary fibers including microwave (M-SDF), ultrasonic (U-SDF) and high-pressure cooking (H-SDF) and SDF without treatment (W-SDF) were prepared, then these SDF were supplemented in yogurt. U-SDF and M-SDF showed rougher structure than others. U-SDF and W-SDF possessed higher Mw (Molecular weight), water-holding, cholesterol absorption capacities, with more reddish and yellowish colour. Moreover, addition of SDF into yogurt resulted in stabilizing of structure, increasing of viscosity, consistency index, pH, and decreasing of flow index, titratable acidity, syneresis percent. U-SDF and W-SDF supplemented yogurts exhibited greater stability compared with others. Overall, our data demonstrated that U-SDF and W-SDF would be better choices to be incorporated in yogurt for improving its quality. This study could provide scientific evidence supporting SDF as potential reinforcing ingredients in production of fiber-supplemented yogurt and offer a new insight into design of novel dairy products with functional properties. Highlights: Soluble dietary fiber (SDF) from carrot was modified by three methods. Different modified carrot SDFs differ in structural and functional properties. Yogurts were supplemented with different modified carrot SDFs. The addition of carrot SDFs resulted in stabilizing the structure of the yogurts.