Czech J. Food Sci., 2017, 35(5):432-439 | DOI: 10.17221/2/2017-CJFS

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flourFood Technology and Economy, Engineering and Physical Properties

Tatjana Krivorotova1, 3, Jolanta Sereikaite1*, Pawel Glibowski2
1 Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
2 Department of Milk Technology and Hydrocolloids, University of Life Sciences, Lublin, Poland
3 Department of Polymer Chemistry, Vilnius University, Vilnius, Lithuania

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

Published: October 31, 2017  Show citation

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Krivorotova T, Sereikaite J, Glibowski P. Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci. 2017;35(5):432-439. doi: 10.17221/2/2017-CJFS.
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