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24 .   Influence of dietary fiber from pea on some quality characteristics of yoghurts

Authors: Cristina Damian, Ana Olteanu

Volume 20, Issue 2;
Pages: 156-160;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The objective of this work was to study the effect of dietary fibers from pea on rheological properties of yoghurts fortified with these fibers. The effect of addition of dietary fibers in yoghurt was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. The rheological analysis showed that the yogurt with pea fiber had a higher viscosity than control sample yoghurt. Incorporation of pea fiber reduced significantly the syneresis of yogurt in comparison to the control yogurt, indicating the viability of the process to obtain a commercial product.

Keywords: yogurt, viscosity, viscometer, pea fiber

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