The sensory evaluation of yoghurts with chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber

This work deals with sensory evaluation of yoghurt with the addition of fibers and raw materials with natural high fiber content, which brings many positive effects on human health. Chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber were added to the yoghurt in the amounts of 1%, 3% and 5%. The work shows the evaluation in the first week after production of the yoghurt. Freed whey, acceptability of color, sour aroma, acceptability of aroma, viscosity, texture, stickiness, sandiness, intensity of sourness, acceptability of taste and total impression were used as the descriptors. Very badly assessed were the yoghurts with 5 % and 3 % quinoa flour and with 5% and 3% nopal powder and very well evaluated in overall impression were the yoghurts with 1% bamboo fiber and nature yoghurt. Therefore, according to this study, the addition of 1% bamboo fiber to nature yoghurt as fiber fortifier are recommendable, but the highest concentrations of quinoa flour and nopal powder to yoghurt cannot be suggested.