Rheological and Physicochemical Behavior of Fortified Yogurt, With Fiber and Calcium

Yogurt systems were prepared from whole milk, adding 50 mg of calcium/100 mL of yogurt, and three levels of fiber from two wheat‐bran sources. In comparison with a plain yogurt, the presence of fiber and calcium augmented the consistency, diminished the syneresis and the pH was higher. Fiber increased the consistency, and all the formulated samples exhibited a non‐Newtonian response. During 3 weeks of storage time, the consistency reduced (from 2.0 to 0.32 Pa·s n ), syneresis increased (from 20 to 48%) and pH decreased (from 4.5 to 4.2) as a function of the system formulation.