EFFECT OF FIBER ADDITION AND FAT REDUCTION ON YOGURT PHYSICOCHEMICAL PROPERTIES

  • B. Díaz-Jiménez
  • M. E. Sosa-Morales
  • J. F. Vélez-Ruiz
Keywords: yogurt, fiber adding, fat control, yogurt properties

Abstract

Yogurt consumption is increasing around the world, it is a healthy and available food item. In this study, two types of yogurt were elaborated, settled and stirred, to study the effect of adding fiber (3, 5, 7 and 9% w/v) and decreasing fat (2, 3 and 4% w/w) in the formulation, the samples were stored and the yogurt properties were measured. Wheat bran was employed as fiber source, thus the yogurt systems included three fat contents and four fiber levels that were characterized and analyzed through three weeks of storage by quantifying different physicochemical parameters. As it was expected, density, fat, fiber and moisture contents were stable through storage. The yogurt luminosity varied towards red colors and the change of net color augmented with the storage. The pH diminished and the acidity augmented during the storage, both parameters were significantly affected by the studied factors. Texture changed during storage, settled yogurt required a higher penetration force in comparison with the stirred type. Syneresis phenomenon decreased with fiber addition, and it was lower in yogurt with low fat content. Higher consistency coefficient and lower flow index values were observed as a function of fiber increasing.

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Published
2020-11-09
How to Cite
Díaz-Jiménez, B., Sosa-Morales, M. E., & Vélez-Ruiz, J. F. (2020). EFFECT OF FIBER ADDITION AND FAT REDUCTION ON YOGURT PHYSICOCHEMICAL PROPERTIES. Revista Mexicana De Ingeniería Química, 3(3), 287-305. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2171