Dietary fibers of fenugreek seeds: Storage stability and food application

Abstract

This study aimed to determine the storage stability of soluble and insoluble dietary fibers of fenugreek seeds, and their use in yoghurt. Dietary fibers were stored at 25°C - 40% RH for 180 days and 38°C - 90% RH for 90 days, and the changes in their physico-chemical and functional properties were determined, namely water retention, oil holding, and swelling capacities, glucose adsorption index and α-amylase inhibition. All of the physico-chemical and functional properties’ values of soluble and insoluble dietary fibers decreased during storage. The reduction of the values was more rapid at 38°C of storage than at 25°C. Insoluble dietary fiber was more stable than soluble dietary fiber in terms of physico-chemical and functional properties during storage. Dietary fiber-fortified yoghurt samples had a higher viscosity than control samples, and the syneresis of yoghurt reduced by 18% when 3% of insoluble dietary fibers were used. The viscosity of the insoluble dietary fiber-added yoghurt samples was higher than that of soluble dietary fiber-added counterparts, which can be related to the higher water retention capacity of insoluble dietary fiber of fenugreek seeds.

Keywords

• Dietary fiber
• Storage stability
• Fenugreek seeds
• Yoghurt
• Glucose adsorption index

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