Work

Effect of apple fiber enrichment on the structural and functional attributes of stirred yogurt

Year: 2026

Type: article

Abstract: ABSTRACT At the present study, the effect of apple fiber addition (0–3%, w/w) on the physicochemical, rheological, antioxidant and sensory properties of yogurt was investigated. The addition of apple fiber increased total solids and water holding capacity (15.6 % and 17.3% respectively at day 28), while reduced syneresis (18% at day 28) in a concentration-dependent manner that improved structural stability. Strong correlation was confirmed due to significantly increased total phenolic content and antioxidant activity. The rheological analyses showed that moderate fiber levels (1–2%) strengthened the gel network (higher G′, lower tan δ), while excessive addition (3%) disrupted structure and reduced viscoelastic moduli. Sensory evaluation revealed a decrease in smoothness and overall acceptability at higher fiber levels, although enrichment at 1% maintained acceptable sensory quality. The addition of apple fiber can be considered as a potential sustainable functional ingredient since it enhanced yogurt functionality and proved sensory accepted.

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2026.106642

Authors: Dimitra Dimitrellou, Triantafyllia Biza, Thomas Moschakis, Panagiotis Kandylis

Institutions: Ionian University, Aristotle University of Thessaloniki

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $3,290