SENSORY AND RHEOLOGICAL PROPERTIES OF A FLAXSEED GUM-FORTIFIED DAIRY BEVERAGE

摘要

The inclusion of soluble dietary fibre in the diet results in well-established important health benefits. However, fibre consumption has to be at a significant concentration to be effective and increasing fibre consumption in the diet has been a difficult challenge. Soluble fibres (mainly polysaccharides) have also physical functional properties and are consequently used as thickeners or gelling agents. It is thus difficult to include those polysaccharides in a food product in a significant amount for their health benefit, without resulting in over-texturization, high viscosity or phase separation. Hence, there remains a significant gap between recommended and typical consumption levels.