Date of this Version
Agricultural Research March 2013.
Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Oat fiber is of interest to foodmakers and nutritionists alike. Studies with volunteers have shown that it can lower serum cholesterol, which may help improve heart health.
Agricultural Research Service food technologist Mukti Singh, chemist Sanghoon Kim, and their colleagues experimented with adding fiber-containing oat beta-glucan to what’s known in the dairy industry as “low-fat yogurt mix.” It is made up of low-fat milk and a selection of common, safe-to-eat bacteria that ferment the milk. Best known bacteria include Lactobacillus acidophilus or various Bifidobacterium species.
Singh’s intent was to see how much fiber she could add without altering key qualities of yogurt, including texture, viscosity, color, pH, and fermentation time.