INFLUENCE OF CITRUS FIBRE ADDITION ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF YOGURT

摘要

The aim of this study is to evaluate the influence of citrus fibre addition (0, 0.25, 0.5 and 1%, respectively) on the textural and rheological properties of yogurt samples (7.5% dry matter, 10% dry matter and 12.5% dry matter). The rheological properties of the samples were investigated using a Brookfield viscometer, while the textural properties were measured using a Mark-10 texture-meter. The textural properties analysed were: hardness (H), cohesiveness (Co), springiness (S), gumminess (G) and chewiness (Ch). The principal component analysis was conducted based on the dry matter content, fibre content and rheological (viscosity) and textural properties (hardness (H), cohesiveness (Co), springiness (S), gumminess (G) and chewiness (Ch)) using Unscrambler X 10.1 (CAMO, Norway). The two components (PC1 and PC2) explained 100% of the variations in the data set. It can be observed that the samples were placed into three main different groups based on the dry matter concentration.