Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Tatjana Krivorotova, Jolanta Sereikaite and Pawel Glibowski
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Tatjana Krivorotova: Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
Pawel Glibowski: Department of Milk Technology and Hydrocolloids, University of Life Sciences, Lublin, Poland

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 432-439

Abstract: Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.

Keywords: whole milk yogurt; supplementation; parameters; carbohydrates; chemical analysis (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:2-2017-cjfs

DOI: 10.17221/2/2017-CJFS

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