Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Abstract

Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.

Physicochemical and textural properties of yogurt fortified with psyllium ( Plantago ovate ) husk

“…Water activity, a physicochemical parameter, is an expression of the amount of water available for biochemical reactions and bacterial growth (Nuzhat et al, ). The increase is water activity may be attributed to the increased expulsion of water (synerisis) from the gel matrix of yogurt due to the presence and interaction of fibers (Raju & Pal, ). The increase in the total bacterial count with the increase in psyllium husk level from T 0 to T 4 may also be due to the prebiotic effect of psyllium husk.…”

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

“…Perina et al [22] did not find significant differences between the texture of yogurts with passion fruit peel and seeds flour and the control. However, Raju and Pal [21] observed that yogurt fortified with 1.5% of soy fiber or oat fiber present lower scores for texture than the control.…”

“…To determine syneresis, 100 mL of drinkable yogurt was placed in a graduated cylinder and stored at 5 • C for 28 days. At different times (7,14,21, and 28 days) of storage, the volume of whey was measured. The results were expressed in percentage (%) and were measured as mL of whey per 100 mL initial sample [28].…”

“…In all cases, it was noted that PFF addition influenced drinkable yogurt color. Other studies [21,39,41] that used by-products in yogurt formulations also commented on changes in the color parameters of their products.…”

Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique

“…This removes any risk of disruption when decanting a sample and allows a more objective measure of semi-solids consistency. However, several authors were used back extrusion test to evaluate the mechanical characterization for many products (i.e., Yoghurt, [10;11;12;13 and 14], Stirred yoghurt; [15;16;17;18;19 and 20], Misti Dahi, [21], Whipped creams; [22], Extruded whey protein concentrate (WPC) and extruded whey protein isolate (WPI); [23], Ricotta cheese; [24] Cottage Cheese; [25], Cooked and canned legumes; [26], Sauces; [27], Custard; [28], Mashed potatoes; [29], Molten chocolate; [30], Food hydrocolloids; [31], Starches such as corn, wheat, and cassava; [32]. …”