Comparative Analyses: Physiochemical, Textural, Microstructure, and Calcium Bioavailability of Functional Yogurt Supplemented with Different Brans or Dietary Fibers

Wheat, rice, oat, and barley brans, along with wheat and rice dietary fibers and psyllium husk, were incorporated into yogurt formulas. Adding brans and dietary fibers significantly increased viscosity and improved water-holding capacity. Syneresis significantly decreased with the supplementation of wheat, oat, and barley brans, as well as psyllium husk, whereas an increase in syneresis was observed with rice, wheat bran, and rice dietary fibers compared to the control. Most of the tested brans significantly (p < 0.05) reduced calcium availability. Yogurt containing barley bran delivered 7.56 mg/50 g more calcium than the control yogurt without bran or dietary fiber supplementation. The inclusion of wheat and rice dietary fibers increased calcium absorption by approximately 21.0 mg/50 g of yogurt. Viable counts of Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium lactis, and a decrease in Streptococcus thermophilus as storage progressed. Fresh yogurt containing psyllium husk exhibited higher hardness, gumminess, and cohesiveness. Samples containing bran or dietary fibers had a smooth, compact, and homogeneous microstructure. The overall acceptability of supplemented yogurt was significantly lower (p < 0.05), while yogurt containing barley bran received the highest flavor score on day 6 of storage. This study, which provides a comprehensive comparison of yogurt supplementation with various brans and dietary fibers, will provide the industrial sector with valuable information to develop new and acceptable functional yogurts.