International Dairy Journal 14 (2004) 263268

Inuence of dietary ber addition on sensory and rheological

properties of yogurt
M. Dello Staffolo
a,
*, N. Bertola
a,b
, M. Martino
a,b
, y A. Bevilacqua
a,b
a
Centro de Investigaci ! on y Desarrollo en Criotecnolog!a de Alimentos (CIDCA), CONICET, Fac. Cs Exactas, Universidad Nacional de La Plata,
47y 116 La Plata 1900, Argentina
b
Fac. Ingenier!a, Universidad Nacional de La Plata, 47 y 116 La Plata 1900, Argentina
Received 22 August 2002; accepted 12 August 2003
Abstract
The objective of this work was to study the effects of different dietary bers on sensory and rheological properties of yogurts
fortied with these bers. Commercial bers from apple, wheat, bamboo or inulin were used. Rheological characterization was
performed by dynamic, shear and compressionextrusion assays. Storage time and type of ber were signicant factors for
instrumental analysis. Syneresis and pH did not show any difference, while only apple ber yogurt showed color differences
compared to control. An untrained sensory panel analyzed consumer acceptability. Even though bers modied certain rheological
characteristics of the plain yogurt, the panelists awarded the supplemented yogurts scores indicating acceptability.
r 2003 Elsevier Ltd. All rights reserved.
Keywords: Yogurt; Dietary ber; Sensory characteristics
1. Introduction
A nutraceutical food may provide expanded utility
beyond its nutritional benet. These benets can be both
physical and mental and are commonly attributed to the
active components of the food.
Yogurt is one of the dairy products, which should
continue to increase in sales due to diversication in the
range of yogurt-like products, including reduced fat
content yogurts, probiotic yogurts, yogurt shakes,
drinkable yogurts, yogurt mousse, yogurt ice-cream,
etc. (Fiszman & Salvador, 1999). The key to market
growth is a continuos evaluation and modication of the
product to match consumer expectations. For a long
time, yogurt by itself has been recognized as a healthy
food, due to the benecial action of its viable bacteria
that compete with pathogenic bacteria for nutrients and
space. Yogurt is an important nutritional source
(Tamine & Robinson, 1985).
Fibers also have benecial effects for human health,
with a recommended daily intake of 0.025
0.030 kg day
1
adult
1
(Labell, 1990). Certain patholo-
gies such as coronary decease, hypertension, diabetes,
hypercholesterolemia and gastrointestinal disorders may
disappear, decrease or be prevented with ber consump-
tion (Saura Calixto & Larrauri, 1996).
Fibers, mainly provided by the cell wall of fruits,
vegetables or cereals, include polysaccharides (cellulose,
hemicelluloses and pectins) and lignins. Both soluble
and insoluble bers can be found; however, higher
amounts of insoluble bers are used for food fortifying
purposes (Vicario Romero & Troncoso Gonz! alez, 1997).
Fiber may interact with other components of the food
during processing. These interactions may lead to
changes in bioavailability of nutrients, texture or avor
of the product (Fern! andez-Garc!a & McGregor, 1997).
Since consumer concerns are related to both nutri-
tional and sensory aspects, several authors studied
texture characteristics of yogurts due to the addition
of gelatine (Fiszman, Lluch, & Salvador, 1999), pectin
(Ramaswamy & Basak, 1992), k-carragenean (Xu,
Stanley, Goff, Davison, & Le Marguer, 1992) oat, rice,
soy and maize bers (Fern! andez-Garc!a & McGregor,
1997). Inulin, in addition to its effects on promoting
healthy bacteria growth in the colon, also enhances
ARTICLE IN PRESS
*Corresponding author. Fax: +54-221-4254853.
E-mail address: esparzamarina@hotmail.com (M.D. Staffolo).
0958-6946/$ - see front matter r 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/j.idairyj.2003.08.004
calcium absorption and immune functions. These
attributes magnify the healthy appeal of high-calcium-
containing yogurt products.
The objective of this study was to evaluate properties
of a yogurt fortied with the addition of dietary bers
with an attempt to maintain, at the same time, sensory
characteristics similar to those of commercial yogurts
without bers.
2. Materials and methods
2.1. Preparation of yogurts
Three batches of yogurt were prepared in a 250 mL
glass container using reconstituted whole milk powder
(15% w/w), 5% sucrose and 1.3% of each dietary ber
per glass containers. Each batch of yogurt was analyzed
separately. The amount of ber was selected following
US regulations for ber-fortied products (Fern! andez-
Garc!a & McGregor, 1997). Incorporated bers were
inulin (Frutat-inulin, Imperial Sensus, The Nether-
lands), bamboo (Qualicel, CFF, Germany), wheat
(Wheatcel, CFF, Germany) and apple (Vitacel, JRS,
Germany). Fiber particle sizes as provided by the
suppliers were: 80% of particle o85 mm for inulin,
80% of particle o32 mm for bamboo, 80% of particle
o32 mm for wheat and 90% of particle o30 mm for
apple. While inulin is a soluble ber, the other ones are
partially insoluble. Control (without ber) and ber-
fortied mixes were homogenized and heated to 85

C
for 30 min, cooled to ambient temperature and inocu-
lated with 0.03% starter culture. The starter was a 1:1
mixture of Streptococcus thermophilus (Cp2, CIDCA
collection 321) and Lactobacillus delbrueckii subsp.
bulgaricus (Lbp, CIDCA collection 332) (Moreira,
Abraham, & De Antoni, 2000). Samples were incubated
at 43

C in a water bath to pH 4.44.6 (Fiszman et al.,

1999; Teggatz & Morris, 1990); gently mixed for 20 s to
resuspend the bers, and stored at 4

C after completion
of the fermentation process (van Marle, van den Ende,
de Kruif, & Mellema, 1999). Rheological behavior,
color, pH, syneresis and water activity were tested at 1,
7, 14 and 21 days of storage.
2.2. Transient shear stress measurements
Rheological behavior was analyzed with a rotational
viscometer Haake Rotovisco RV2 (Karlsruhe, Ger-
many) with a thermostatic system. All data were
obtained with a sensor MV IP (medium viscosity rotor)
of concentric cylinders with proled surfaces. This
sensor system is appropriate for substances, which tend
to slip on cup and rotor surfaces. Rheological properties
were measured at 20

C. Transient shear stress (s vs.

time) curves were obtained at constant shear rates D
ranged from 32 to 512 s
1
. The equilibrium value of
shear stress s
N
was measured at 180 s at each shear
rate to estimate the parameters of the power law model
(Navarro, Martino, & Zaritzky, 1997). Apparent
viscosities were evaluated at D=32 s
1
. Each run was
performed in triplicate with different samples.
2.3. Dynamic oscillatory measurements
Viscoelastic properties of yogurts were also monitored
by dynamic oscillatory assays in a Haake RV20
rheometer (Karlsruhe, Germany) with a plateplate
sensor (27.84 mm diameter and 1 mm gap) at 20

C.
Strain sweeps (050%) were performed to determine the
linear viscoelastic range at 6.28 rad s
1
. Maximum strain
amplitude within this range was 6% for all samples.
Frequency sweeps from 0.63 to 13.57 rad s
1
at a
constant strain of 5% were carried out to obtain G
0
;
G
00
and tan d: The whole experiment was repeated three
times and three samples at each storage time were
measured four times for both control and fortied
yogurts.
2.4. Compressionextrusion tests
Compressionextrusion assays were performed in an
Instron Universal Testing Machine 1011 (Instron Corp.,
Canton, MA, USA) equipped with a 50 N-load cell and
operating at 1 cmmin
1
head speed. The extrusion cell
and the compression plunger were 5 and 3.5 cm in
diameter, respectively. Compression forcetime curve
allowed evaluating maximum force, determined as the
force at which the slope changed. The curve plateau
representing the force necessary to continue with the
extrusion process was also analyzed (Bourne, 1982). All
measurements were performed in triplicate.
2.5. Physico-chemical determinations
Color of yogurts was determined in a tristimulus
colorimeter (Minolta, CR 300, Osaka, Japan); the L, a
and b parameters of the Hunter scale were analyzed.
Sample pH was measured with a pHmeter Hach, model
EC-30 (Loveland, Colorado, USA) and water activity
was also determined (Aqualab Serie 3TE, Washington,
USA). To determine syneresis, 100 mL yogurt sample
were placed in a graduated cylinder and stored at 4

C
for 21 days. At different storage times, the volume of
whey was measured. The syneresis index (%) is
measured as mL of whey per 100 mL of initial sample.
All measurements were performed in triplicate.
2.6. Sensory evaluation
A triangle test to evaluate sample differences was
performed. Three coded samples were presented to an
ARTICLE IN PRESS
M.D. Staffolo et al. / International Dairy Journal 14 (2004) 263268 264
untrained panel of 25 members. Each member was
asked to indicate the odd sample. The statistical result
was obtained from a table with the number of correct
identications corresponding to the number of judge-
ments at different signicance levels (ASTM, 1968;
Uren a, DArrigo, & Giron, 1999). Three independent
assays were performed: (a) control yogurt vs. yogurt
with inulin, (b) control yogurt vs. yogurt with wheat
ber and (c) control yogurt vs. yogurt with bamboo
ber. Another sensory analysis approach was used to
determine consumer acceptability and color; texture,
avor and aroma were analyzed. The hedonic scale
varied from 5 (like very much) to 1 (dislike). Yogurts
with apple ber were not included in sensory tests
because of the obvious color difference. A light
brownish color characterized apple ber-fortied yo-
gurts. In both sensory analysis sessions, 25 untrained
members tested the samples.
2.7. Statistical analysis
For statistical analysis, ANOVA was performed on
the three batches and the corresponding replicates, using
a statistical software (Systat Inc., Evenston, IL, USA,
5.0, copyright, 19901992). Fisher test was used for
mean comparison. Model parameters were calculated
with the non-linear function of the software utilized.
3. Results and discussion
3.1. Rheological analysis
Transient shear runs showed a peak corresponding to
a typical viscoelastic system. For these type of systems,
the power law model (Eq. (1)) can be applied at long
shear times using the equilibrium shear stress s
N

according to Navarro et al. (1997) and van Marle et al.

(1999)
s
N
mD
n
; 1
where s
N
is the equilibrium shear stress at each shear
rate D; m is the consistency index and n is the power law
factor.
The model satisfactory tted the experimental data
for each type of yogurt, obtaining a minimum correla-
tion coefcient R
2
of 0.987. Table 1 shows m and n for
control and fortied yogurts at initial storage time;
values of n indicated a pseudoplastic behavior. At initial
storage time, m and n of yogurt fortied with apple ber
was signicantly different Po0:05 from those of the
other yogurts. Storage time was a signicant factor
Po0:05 for both consistency index and the power law
factor. Consistency indexes decreased with storage time;
values are within literature data (Ramaswamy & Basak,
1991; Keogh & OKennedy, 1998). Fig. 1 shows power
law tting to experimental data of control and wheat
yogurt equilibrium shear stress with storage time.
Apparent viscosities Z
app
calculated at 32 s
1
at
initial time and at 21 days of storage are shown in Table
1. ANOVA indicated that type of ber and storage time
were signicant factors for Z
app
: Fisher test for mean
comparison indicated that the Z
app
of yogurt fortied
ARTICLE IN PRESS
Table 1
Consistency index m; power law factor n and apparent viscosity
Z
app
for control yogurt and yogurts fortied with four ber sources
Fiber source m n Z
app
e
Z
app
f
(Pa s
1
) (Pa s
1
) (Pa s
1
)
Bamboo 15.20
a
0.18
a
0.94
a
0.70
c
Inulin 17.77
a
0.15
a
0.94
a
0.84
c
Apple 30.26
b
0.10
b
1.31
b
1.04
d
Wheat 14.80
a
0.19
a
0.94
a
0.77
c
None 19.54
a
0.14
a
1.01
a
0.81
c
Means with different superscript letters differ signicantly (Po0:05;
vertical comparison).
e
Apparent viscosity at 32 s
1
just prepared.
f
Apparent viscosity at 32 s
1
at 21 days of storage.
20
25
30
35
40
45
50
55
0 200 400 600
Shear rate (s
-1
)
0 200 400 600
Shear rate (s
-1
)
E
q
u
i
l
i
b
r
i
u
m

s
h
e
a
r

s
t
r
e
s
s

(
P
a
)
20
25
30
35
40
45
50
55
E
q
u
i
l
i
b
r
i
u
m

s
h
e
a
r

s
t
r
e
s
s

(
P
a
)
(a)
(b)
Fig. 1. Rheological behavior of yogurts at 20

C. Equilibrium shear
stress vs. shear rate of yogurts: (a) yogurt with wheat ber; (b) control
yogurt. ~, ( ) 1 day; , (- - - -) 7 day; m, () 14 day, , (- - -)
21 days storage. Lines correspond to power law model tting. Bars
indicate mean standard deviations of corresponding curves.
M.D. Staffolo et al. / International Dairy Journal 14 (2004) 263268 265
with apple ber was signicantly different Po0:05
compared to the other yogurts.
Fig. 2 shows typical frequency sweeps for yogurt with
wheat ber and control yogurt at initial time and at 21
days of storage at 4

C. In general, curves of G
0
; G
00
and
tan d varied with frequency w at initial time showing
concentrate solution characteristics. At longer storage
times, yogurts with wheat, bamboo and inulin exhibited
characteristics closer to a gel, where G
0
; G
00
and tan d
showed a slight variation with w: The following model
was applied to the dynamic curves of all yogurt samples
(Steffe, 1996):
G
0
aw
b
; 2
G
00
cw
d
; 3
where a; b; c and d are parameters that characterize the
rheological behavior.
The model satisfactorily tted experimental data,
obtaining a minimum R
2
of 0.937. Our experimental
values of b parameter, which varied between 0.110 and
0.390, were between the values of concentrate solutions
(0.840) and gels (0.037) as presented by Steffe (1996).
Table 2 shows a and c calculated at each storage time for
all the treatments, control and ber-fortied yogurts.
Values of a were between typical gels (5626 Pa s
b
, Steffe,
1996) and concentrated solutions (16.260 Pa s
b
, Steffe,
1996), although the present data shown in Table 2 are
closer to concentrated solution values. Values of c
parameter were similar to those of concentrated solu-
tions (Steffe, 1996). The d values varied insignicantly
between 0.037 and 0.276, with most values being
around 0.1. Keogh et al. (1998) working with stirred
yogurt supplemented with milk fat, proteins and
hydrocolloids determined power law dynamic viscosity.
Our c values correspond to their calculated dynamic
consistency index of the dynamic viscosity model and
data were consistent.
Time and type of ber were signicant Po0:05
variables for the ANOVA analysis; parameters a and c
increased with time (Table 2). In agreement with Keogh
et al. (1998) we also found a different trend of
ARTICLE IN PRESS
w (rad. s
-1
)
w (rad. s
-1
)
0.1 1 10 100
G
'

(
P
a
)
,

G
'
'

(
P
a
)
0.1
1
10
100
T
a
n

d
e
l
t
a
0.1
1
10
100
0.1 1 10 100
G
'
(
P
a
)
,

G
'
'
(
P
a
)

0.1
1
10
100
T
a
n

d
e
l
t
a
0.1
1
10
100
(a)
(b)
Fig. 2. Effect of wheat ber and storage time on frequency sweeps of
G
0
; G
00
and tan delta d of yogurts at 20

C: (a) yogurt with wheat ber;

(b) control yogurt. G
0
; G
00
; mtand at initial storage time, JG
0
; &
G
00
; n tan d at 21 days of storage at 4

C. Bars indicate mean standard

deviations of corresponding curves.
Table 2
Effect of storage time on dynamic parameters a and c for control
yogurts and yogurts fortied with four ber sources
Fiber source Time a sd

C sd
(days) (Pa s
b
) (Pa s
d
)
Bamboo 1 26.29 1.70 24.31 1.18
7 34.58 1.80 26.05 1.21
14 59.14 1.13 36.22 1.11
21 70.01 1.83 36.22 1.26
Inulin 1 21.04 0.78 14.32 0.52
7 25.40 1.12 27.09 1.18
14 29.35 1.15 31.57 1.01
21 54.37 1.70 43.10 1.52
Apple 1 12.02 0.47 12.86 0.35
7 18.58 1.47 25.17 1.21
14 33.61 1.66 30.91 1.72
21 36.71 1.81 35.68 1.41
Wheat 1 18.92 0.53 14.96 0.41
7 17.40 0.85 23.18 0.96
14 28.98 0.94 35.56 1.23
21 49.88 1.31 42.86 1.91
None 1 14.43 0.61 12.16 0.48
7 15.08 0.98 20.42 0.61
14 22.76 1.06 26.53 1.09
21 33.69 1.64 29.05 1.59
Parameters were estimated from the following equations: G
0
aw
b
and
G
00
cw
d
:

sd: Standard deviation.

M.D. Staffolo et al. / International Dairy Journal 14 (2004) 263268 266
consistency index m and c with storage time in
rotational and dynamic assays behavior.
Forcedistance curves corresponding to compression
extrusion tests are characterized by an increase up to a
value (maximum compression force) that gives the force
necessary to begin the process of extrusion; afterwards
the plateau indicates the force needed to continue
extrusion. Maximum compression forces of control
and fortied yogurts are compared in Fig. 3. Statistical
analysis of control and fortied yogurts indicated that
time and type of ber were signicant Po0:05 factors
for maximum compression force. Yogurt fortied with
apple ber showed the lowest maximum compression
values. This behavior could be attributed to the
formation of ber aggregates when added to the milk
that lead to higher probability to interfere with yogurt
structure.
In general, the slope of forcedistance curve during
the process of extrusion is approximately horizontal, but
sometimes it may steadily increase or decrease, indicat-
ing different behavior patterns (Bourne, 1982). The
slight increase in the plateau of forcetime curve (not
shown) of our yogurts indicated that during extrusion,
shear and adhesion forces act simultaneously.
3.2. Physico-chemical characterization
Color parameters did not show signicant differences
P > 0:05 with time. However, apple ber gave a
distinctive brownish color and lower lightness L
values, that differed from the other yogurt samples.
Values of a
w
0:98 remained constant with time for
all yogurts, and pH decreased from initial values to 4.2.
In both cases no signicant differences P > 0:05
between different bers were found. None of the yogurts
showed syneresis during storage time.
3.3. Sensory analysis
Fig. 4 shows acceptability categories of sensory
properties as a function of frequency, which corresponds
to the number of panelists that chose a category over the
total number of panelists (25). Hedonic tests showed
that almost all assayed yogurts have color and aroma
scores above category 3 (neither like nor dislike),
considered in the present work as the minimum
acceptable value. More than 50% of the panelists
ARTICLE IN PRESS
0.1
0.2
0.3
0.4
0 5 10 15 20 25
Time (days)
M
.


C
.

F
o
r
c
e

(
N
)
Fig. 3. Mean maximum compression force (M. C. force) for the
different yogurts at 20

C as a function of time: ~control; bamboo;

inulin; apple; m wheat. Bars indicate standard deviations.
a-color
1 2 3 4 5
category
1 2 3 4 5
category
1 2 3 4 5
category
1 2 3 4 5
category
control
bamboo
wheat
inulin
control
bamboo
wheat
inulin
control
bamboo
wheat
inulin
control
bamboo
wheat
inulin
b-texture
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
r
e
l
a
t
i
v
e

f
r
e
q
u
e
n
c
y
0
0.1
0.2
0.3
0.4
0.5
0.6
r
e
l
a
t
i
v
e

f
r
e
q
u
e
n
c
y
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
r
e
l
a
t
i
v
e

f
r
e
q
u
e
n
c
y
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
r
e
l
a
t
i
v
e

f
r
e
q
u
e
n
c
y
c-aroma d-flavor
Fig. 4. Results of sensory analysis using a hedonic scale for control and fortied yogurts. Frequency: number of panelists that choose a category/
total number of panelists (25). Category: 1dislike; 2do not like; 3neither like nor dislike; 4like; 5like very much.
M.D. Staffolo et al. / International Dairy Journal 14 (2004) 263268 267
graded texture of all yogurts with category 4 (like), with
wheat ber containing yogurts showing the highest
frequency at this category. Yogurt with inulin got the
highest scores for avor characteristics.
The higher maximum compression force for wheat
and bamboo ber yogurts (Fig. 3) can be related to their
highest sensory scores for texture (Fig. 4). The high
maximum force could be explained by the insoluble
characteristics of these bers and in turn can be related
to consumers preference for rmer yogurts.
For the triangle test with 25 panelists, a minimum of
17 correct identications was required for 0.01 level of
signicance (Uren a et al., 1999). All assays showed
lower correct identications than 17, indicating that no
signicant differences P > 0:01 between control and
fortied yogurts were detected.
4. Conclusions
Yogurt fortied with wheat, bamboo, inulin and
apple bers did not show syneresis even after 21 day
storage time at 4

C. Also a
w
; pH, and color parameters
were stable with storage time. Instrumental rheological
parameters (apparent viscosity, maximum compression
force and dynamic oscillatory parameters) indicated that
ber type and storage time were signicant factors.
However, sensory analysis did not detect any difference
between wheat, bamboo and inulin bers and control
yogurt. The untrained panelists found the fortied
yogurts acceptable, giving high scores for color, avor
and texture.
The highest differences between control and fortied
yogurts in rheological and sensory characteristics were
found with apple ber. The brownish color associated
with this ber would make it necessary to add avor
components to modify yogurt formulation to match
consumer preferences. The addition of 1.3% dietary
ber to supplement yogurts appear to be a promising
avenue for increased ber intake, with high consumer
acceptability. Both ber and yogurt itself are well
known for their benecial health effects, and together
they may constitute a functional food with commercial
applications.
Acknowledgements
The Financial support by CONICET (Consejo
Nacional de Investigaciones Cient!cas y T! ecnicas),
Agencia Nacional de Promoci ! on Cient!ca y Tecnol-
! ogicas, Proyecto BID1201/OC-AR PICT09-04579 and
Universidad Nacional de La Plata is gratefully acknowl-
edged.
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