Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability

Three modified soluble dietary fibers including microwave (M-SDF), ultrasonic (U-SDF) and high-pressure cooking (H-SDF) and SDF without treatment (W-SDF) were prepared, then these SDF were supplemented in yogurt. U-SDF and M-SDF showed rougher structure than others. U-SDF and W-SDF possessed higher Mw (Molecular weight), water-holding, cholesterol absorption capacities, with more reddish and yellowish colour. Moreover, addition of SDF into yogurt resulted in stabilizing of structure, increasing of viscosity, consistency index, pH, and decreasing of flow index, titratable acidity, syneresis percent. U-SDF and W-SDF supplemented yogurts exhibited greater stability compared with others. Overall, our data demonstrated that U-SDF and W-SDF would be better choices to be incorporated in yogurt for improving its quality. This study could provide scientific evidence supporting SDF as potential reinforcing ingredients in production of fiber-supplemented yogurt and offer a new insight into design of novel dairy products with functional properties.