ArticleFood chemistry: X2024
Effect of modified okara insoluble dietary fibre on the quality of yoghurt.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effects of Acid Modification on Physicochemical Properties of Soybean and Citrus Dietary Fibers and Their Application in Probiotic-Fermented Soy Protein Gels.Gels (Basel, Switzerland) · 2026Article
- A digital twin approach for optimizing okara-based Greek-style yogurt using hybrid Gompertz-LSTM modeling and data assimilation.Current research in food science · 2026Article
- Effect of a fiber-rich cabbage outer leaf powder on the physicochemical, rheological, and sensorial characteristics of a set-type yogurt during cold storage.Food chemistry: X · 2026Article
- Discrepancy on the quality characteristics of soluble dietary fiber in wild Rosa roxburghii Tratt fruits from different regions.Scientific reports · 2025Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
- Article
- Low-Temperature Regulates the Cell Structure and Chlorophyll in Addition to Cellulose Metabolism of Postharvest RedInternational journal of molecular sciences · 2024Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the potential of adding soya bean dregs insoluble dietary fibre (IDF) modified by jet cavitation combined with cellulase to yoghurt to improve its functional properties (Yoghurt was prepared by adding 10 μL of yoghurt fermenter to 100 mL of milk, fermented to pH 4.5 in a constant temperature incubator at 42 °C, and then stored in a refrigerator at 4 °C after adding IDF separately). The results showed that the modified IDF had a rough structure with high water-holding capacity and sodium cholate adsorption capacity. The addition of modified IDF improved the pH, hardness, and elasticity of the yoghurt. During the entire storage period, the titratable acidity and whey precipitation rate of the modified IDF yoghurt gradually increased, and antioxidant activity gradually decreased, and its titratable acidity, whey precipitation rate, and antioxidant activity had a significant advantage compared with those of the blank group yoghurt. In conclusion, the modified soya bean dregs IDF-added yoghurt prepared by jet cavitation combined with the cellulase method has the potential for sodium cholate adsorption capacity and antioxidant activity, which can confer unique functional properties and improve the pH, texture, and reduce whey precipitation of yoghurt. This study provides a scientific basis for the application of soya bean dregs IDF as a fibre fortifier in yoghurt production and suggests innovative ideas for the design of functional dairy products.
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