Research on using of some dietary fibers in increasing functional properties of strained yoghurt

Consumers have been different expectations to be relevance changing world stiutation and developing technologies. Human had to give more importance to their health and nutritional stiuation with increasing enviromental polution and stress in their life. So, recently it is watched that there has been increasing demand to foods that has low calories, low fat and low cholesterol content and functional foods. Functional foods can be defined as foods that have positif effects on the health. An important development in this regard has been in dietary fiber mixed products. Can not be digested in the small intestine of dietary fiber is a heterogeneous mixture. Together with the use of dietary fiber in food products enhanced functional properties are obtained. To the present day of dietary fiber in foods, mostly work related to the use of fermented dairy products like yoghurt is focused on the development. Traditional Turkish culture which is one of our indispensable condensed yoghurt flavor, often used daily diet. And storage facilities that can last as long as the yoghurt, our society has an important place in nutrition. Its own unique flavor, smell and which has a structure of this product is very rich in protein. According to the request of fat yoghurt produced different filtering efficiency of yoghurt varies between %20-30. The interest in fiber foods is increasing in U.S. and European countries. Therefore, different vegetable source extracted fibers are added to food can be consumed daily. U.S. and European countries in the use of parallel fibers in the diet is important in our country.In the study, firstly dietary fiber yoghurt was produced from cow milk, then dietary fiber strained yoghurt production was made by straining of dietary fiber yoghurts which had obtained. In the study, 9 different yoghurts were produced %1, %2 and %3 apple fiber (AF1, AF2, AF3); %1, %2 and %3 wheat fiber (WF1, WF2, WF3) and %1, %2 and %3 bamboo fiber (BAF1, BAF2, BAF3) types. During the store period of 21 days, chemical, physical and sensory characteristics of dietary fiber strained yoghurt samples were determined at first, seventh, fourteenth and twentyfirst days of storage. Total solids, fat, ash, cholesterol and yield analysis were carried out only at first day of storage. According to results, yield values were 29.07-41.90% in dietary fiber strained yoghurts. It was determined that dietary fiber type was effective on color, fatty acid, cholesterol, texture and sensory analysis values of yoghurts. It was decided that bamboo and wheat fiber were acceptable for consumption and can use in strained yoghurt in result of sensory analyses.The production of milk products, yogurt is an important place in our country, feeding studies on the use of dietary fibers have been started. This study in the light of dietary fiber in the production of yoghurt from cow's milk yoghurt with the use of filtering has been considered functional properties can be increased. In this study we have tried to determine the functional possibilities of a new product be produced. This project will be made functional possibilities of a new product will be determined and produced at the end of the study of national and international will be filled a gap in the literature. However, such a study in feeding our people and technology, product range expansion of yogurt is thought to be an important role. Besides, such an initiative is not only the health and nutritional value in terms of increased production and sales of a type of yoghurt manufacturers market share in the market will increase economic vitality and our country's dairy industry is thought to gain economic vitality.