A number of health benefits have been associated with increased consumption of dietary fibre including reduced blood cholesterol, reduced risk of diabetes and improved laxation. And since the dietary fibre intake of many people is below recommended levels there is a case to be made for fortification.

But adding significant amounts of fibre into dairy products poses technical challenges because of potential for damage to textural quality.

Low viscosity source

One approach to this problem is to search for low viscosity fibre sources. In a newly published study in the Journal of Food Science, scientists from the University of Guelph, Canada, sought to test the performance of soluble soybean polysaccharide (SSPS), a low viscous fibre extracted and refined from okra.

The researchers incorporated SSPS into three different dairy products including a dairy drink, a pudding and a low-fat ice cream.

Results

Rheological measurements and sensory tests were used to develop desirable products. From these tests the maximum percentages of SSPS incorporation were determined as 4 per cent in the dairy drink, 4 per cent in the pudding with k-carrageenan and 2 per cent in the low fat ice cream.

The authors said: “The levels of added soluble fibre in the products are considerably higher than those currently available on the market so SSPS-fortified products could help consumers to increase their soluble dietary fibre intake.”

The panelists indicated that they would be willing to consume these high fibre dairy products were they available commercially. Of the three products tested the authors said the panelists were most drawn to the concept of fiber-fortified low-fat ice cream.

Source: Journal of Food Science
doi: 10.1111/j.1750-3841.2010.01688.x
Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber
Author: W. Chen, L. Duizer, M. Corredig and H.D. Goff