Quality characteristics and consumer acceptance of yogurt fortified with date fiber

Yogurt is considered a healthy food and incorporating dietary fiber will make it even healthier. Date fiber (DF), a by-product of date syrup production, is a good source of dietary fiber. The effect of fortification with DF on fresh yogurt quality was investigated. Acidity, pH, color [L* (lightness)...

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Bibliographic Details
Published in:Journal of dairy science 2009-11, Vol.92 (11), p.5403-5407
Main Authors: Hashim, I.B., Khalil, A.H., Afifi, H.S.
Format: Article
Language:English
Subjects:
acceptability
Animal productions
Biological and medical sciences
Color
consumer acceptance
Consumer Behavior
date fiber
dates
Dietary Fiber
fiber content
Food industries
food quality
Food Technology
fortified foods
Fundamental and applied biological sciences. Psychology
Humans
Hydrogen-Ion Concentration
Milk and cheese industries. Ice creams
Sensation
sensory properties
sensory quality
Terrestrial animal productions
Vertebrates
wheat bran
yogurt
Yogurt - analysis
Yogurt - standards
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Summary:Yogurt is considered a healthy food and incorporating dietary fiber will make it even healthier. Date fiber (DF), a by-product of date syrup production, is a good source of dietary fiber. The effect of fortification with DF on fresh yogurt quality was investigated. Acidity, pH, color [L* (lightness), a* (redness), and b* (yellowness) values], texture profile, sensory properties, and consumer acceptance were studied. Control yogurt (without fiber), yogurt fortified with 1.5, 3.0, and 4.5% DF, and yogurt with 1.5% wheat bran (WB) were prepared. Fortification with DF did not cause significant changes in yogurt acidity, although pH was increased. Yogurts fortified with DF had firmer texture (higher hardness values) and darker color (lower L* and higher a*) compared with control or WB yogurts. Consumer test results indicated that the appearance, color, and flavor ratings were significantly affected by fiber fortification. Yogurt fortified with up to 3% DF had similar sourness, sweetness, firmness, smoothness, and overall acceptance ratings as the control yogurt. Sensory ratings and acceptability of yogurt decreased significantly when increasing DF to 4.5% or using 1.5% WB. Flavoring yogurt fortified with 4.5% DF with vanilla did not improve flavor or overall acceptance ratings. Thus, fortifying yogurt with 3% DF produced acceptable yogurt with beneficial health effects.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2009-2234