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Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Author

Listed:
  • Tatjana Krivorotova

    (Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
    Department of Polymer Chemistry, Vilnius University, Vilnius, Lithuania)

  • Jolanta Sereikaite
  • Pawel Glibowski

    (Department of Milk Technology and Hydrocolloids, University of Life Sciences, Lublin, Poland)

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.

Suggested Citation

  • Tatjana Krivorotova & Jolanta Sereikaite & Pawel Glibowski, 2017. "Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(5), pages 432-439.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:2-2017-cjfs
    DOI: 10.17221/2/2017-CJFS
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    Citations

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    Cited by:

    1. Oto HANUŠ & Ludmila KŘÍŽOVÁ & Jana HAJŠLOVÁ & Jaromír LOJZA & Marcela KLIMEŠOVÁ & Libor JANŮ & Petr ROUBAL & Jaroslav KOPECKÝ & Radoslava JEDELSKÁ, 2018. "Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 277-283.

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