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United States Department of Agriculture

Agricultural Research Service

Research Project: Improving Human Health Using Functional Food Ingredients from by-Products of Grain Milling Industries Using Innovative Technologies

Location: Functional Foods Research Unit

Title: Fortification of yogurt with oat hydrocolloid

Authors
item SINGH, MUKTI
item LIU, SEAN
item INGLETT, GEORGE

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 11, 2011
Publication Date: June 15, 2011
Citation: Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.

Technical Abstract: C-Trim 30, an oat hydrocolloid was added to milk such that fermented yogurt had 0, 0.75, 1.5, 2.25, and 3 g ß-glucan per serving. The fermentation rate and physical characteristics of yogurt were studied. Lactose fermentation was not inhibited by the addition of C-Trim. All yogurt mix reached the pH of 4.5. Adding 0.75 g ß-glucan per serving to the yogurt mix did not affect the rate of fermentation, but further addition resulted in a significant increase in the fermentation, further addition of C-Trim did not affect the rate. Color was affected by the addition of higher levels of C-Trim. The texture of yogurt gel and its breakdown was also affected by the addition of C-Trim at higher levels. This research demonstrated that C-Trim could be added to yogurt such that it meets the Recommended Dietary Allowance of 3 g of ß-glucan per day to be provided in 4 servings for the Food and Drug Administration’s approved coronary heart disease claim.

Last Modified: 8/27/2014
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