Effect of adding grain flour fibers on the physical, rheological, and sensorial properties of yogurt

Fiber can be employed as a bulking agent in low-sugar applications, to increase the texture, water, and oil holding capacity, emulsification, and/or gel formation in processed meals. This study aimed to determine the effect of the addition of grain flour fiber on the physical, rheological and sensorial properties of yogurt made from cow's milk. Milk was divided into five treatments which were as follows: (i) standard treatment C (control without additive), (ii) treatment S1 (milk with 1% wheat fiber powder), (iii) treatment S2 (milk with 2% wheat fiber powder), (iv) treatment S3 (milk with 3% wheat fiber powder) and (v) treatment S4 (milk with 4% wheat fiber powder). Rheological tests were conducted on the used milk, which included viscosity, spontaneous whey separation, water holding, hardness, stability, elasticity, and measurement of the pH value of the treatments. In addition, the sensory of the produced milk was evaluated. The results showed a large variation in the rheological and tissue properties according to the different percentages of wheat fibers added during manufacturing. Based on the results of this study, the addition of grain flour fiber improves the quality of yogurt such as texture, water holding capacity, spontaneous whey separation, viscosity, and the cohesion of the clot. Besides that, an increase in nutritional value is also observed.