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Ovidius University Annals of Chemistry

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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Influence of dietary fiber addition on some properties of yoghurt

Cristina Damian
  • Corresponding author
  • Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii Street, 720229, Suceava, Romania
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Published Online: 2013-10-20 | DOI: https://doi.org/10.2478/auoc-2013-0003


The objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]. Commercial fibers from apple and inulin were used. The effect of addition of dietary fibers in yoghurt [4, 5] was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. Syneresis and pH did not show any difference, while only apple fiber yoghurt showed colour differences compared to control.

Keywords: rheology; syneresis; dietary fiber; colour

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About the article

Published Online: 2013-10-20

Published in Print: 2013-06-01

Citation Information: Analele Universitatii "Ovidius" Constanta - Seria Chimie, ISSN (Print) 1223-7221, DOI: https://doi.org/10.2478/auoc-2013-0003.

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