In:
Food and Health, Scientific Web Journals (SWJ), Vol. 9, No. 2 ( 2023), p. 160-169
Abstract:
This study aimed to determine the storage stability of soluble and insoluble dietary fibers of fenugreek seeds, and their use in yoghurt. Dietary fibers were stored at 25°C - 40% RH for 180 days and 38°C - 90% RH for 90 days, and the changes in their physico-chemical and functional properties were determined, namely water retention, oil holding, and swelling capacities, glucose adsorption index and α-amylase inhibition. All of the physico-chemical and functional properties’ values of soluble and insoluble dietary fibers decreased during storage. The reduction of the values was more rapid at 38°C of storage than at 25°C. Insoluble dietary fiber was more stable than soluble dietary fiber in terms of physico-chemical and functional properties during storage. Dietary fiber-fortified yoghurt samples had a higher viscosity than control samples, and the syneresis of yoghurt reduced by 18% when 3% of insoluble dietary fibers were used. The viscosity of the insoluble dietary fiber-added yoghurt samples was higher than that of soluble dietary fiber-added counterparts, which can be related to the higher water retention capacity of insoluble dietary fiber of fenugreek seeds.
Type of Medium:
Online Resource
ISSN:
2602-2834
Language:
Unknown
Publisher:
Scientific Web Journals (SWJ)
Publication Date:
2023
detail.hit.zdb_id:
2957714-7
