Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure

Gomes, Elisângela Ramieres; Pinto, Caroline Barroso dos Anjos; Stephani, Rodrigo; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler

doi:10.1016/j.idairyj.2023.105609

Cited by 8 publications

(3 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the analysis, a compression test was applied using TA 4/1000 cylindrical probe to a distance of 20 mm with 4.0 g of trigger force and 1 mm/s test speed, and the results were expressed in terms of hardness (g). The water holding capacity (WHC) of yogurts was measured using the method described by Gomes et al ( 2023 ) with some modifications: Approximately 20 g of yogurt sample was centrifuged at 1250 g at 4°C for 10 min. The WHC was expressed as the percentage ratio of the mass remaining after serum separation to the initial yogurt weight.…”

Section: Methodsmentioning

confidence: 99%

Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt

Sıçramaz

Ayar

2023

Food Science & Nutrition

View full text Add to dashboard Cite

The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Two different pumpkin varieties (Cucurbita pepo and Cucurbita maxima) were subjected to three different preprocessing methods (freeze‐drying, boiling, and baking). Boiling significantly increased antioxidant activity (p ≤ .05), followed by baking. C. maxima had higher TDF and TPC than C. pepo, but in both pumpkin varieties, TDF did not change with heat treatment (boiling and baking), while TPC decreased. Mineral contents remained the same or decreased with heat treatment, except for Mn and Fe. In particular, the addition of C. maxima significantly affected the color parameters (L*, a*, b*) of yogurt and improved WHC (from 68.9% to 91.6%) and hardness (from 58.0 to 193.5 g; p ≤ .05). The sensory evaluation concluded that heat‐treated (boiled and baked) samples were preferred more than freeze‐dried raw ones. In conclusion, the results revealed that adding boiled and baked pumpkins, especially the preference for C. maxima instead of C. pepo, improved the quality parameters of yogurt.

show abstract

Section: Methodsmentioning

confidence: 99%

Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt

Sıçramaz

Ayar

2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…In the dairy industry, there has been a significant increase in the number of new high-fiber yogurts and milkshakes [50,51]. In snacks, the addition of fiber to chocolate bars and crisps has become commonplace [52,53].…”

Section: Rpg Dietary Fiber As Meal Preparations On Human Satiety and ...mentioning

confidence: 99%

A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial

Wu,

Jia,

et al. 2023

Nutrients

View full text Add to dashboard Cite

Background: Dietary fiber plays a potential role in regulating energy intake and stabilizing postprandial blood glucose levels. Soluble dietary fiber has become an important entry point for nutritional research on the regulation of satiety. Methods: this was a double-blind, randomized cross-over trial enrolling 12 healthy subjects to compare the effects of RPG (R+PolyGly) dietary fiber products (bread, powder, and capsule) and pectin administered with a standard meal on satiety, blood glucose, and serum insulin level. Results: Adding 3.8% RPG dietary fiber to bread significantly increased the volume, water content, hardness, and chewiness of bread compared to 3.8% pectin bread and white bread and significantly improved the sensory quality of bread. RPG bread had better appetite suppression effects at some time points than the other two groups and the best postprandial blood glucose lowering effects among the three groups. Administration of RPG capsules containing 5.6 g of RPG dietary fiber with meals improved satiety and reduced hunger compared to 6 g of RPG powder and 6 g of pectin, which had the greatest effect on suppressing appetite and reducing prospective food consumption. The peak level of serum glucagon-like peptide-1 (GLP-1) in the RPG capsule group (578.17 ± 19.93 pg/mL) was significantly higher than that in other groups at 0 min and 30 min after eating. RPG powder had the best effect in reducing postprandial blood glucose and increasing serum insulin levels; the total area under the curve (AUC) of serum insulin with RPG powder was higher than other groups (5960 ± 252.46 μU min/mL). Conclusion: RPG dietary fiber products can improve the sensory properties of food, reduce postprandial blood glucose, and enhance satiety, especially in capsule and powder forms. Further research on the physiological effects of RPG dietary fiber is required to facilitate its use as a functional ingredient in food products.

show abstract

“…The greater the stability of the curd, the greater the water-holding capacity of the whey within the gel structure [34]. Centrifugation loss can be used to reflect the change in the water-retaining capacity of yogurt samples [8], and the two are negatively correlated.…”

Section: Texture and Water-retaining Propertiesmentioning

confidence: 99%

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Li,

Lai,

Wang

et al. 2023

Gels

View full text Add to dashboard Cite

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein–water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G′ and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.

show abstract

Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure

Cited by 8 publications

References 28 publications

Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt

Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt

A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Contact Info

Product

Resources

About