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

Abstract

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.