Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective

- Insoluble triticale dietary fiber enriches dairy products, including yoghurt.
- Fortification of yoghurt with triticale fiber is a fiber intake solution.
- Fiber-enriched dairy products contribute to low sugar or sugar free diets.
- Preference mapping showed that these yoghurts are acceptable to consumers.
- Triticale has the technological potential to be used as a fortifying ingredient.

Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber-fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.