Buckwheat and spelled hulls are little tested in their use in the production of functional foods. The aim of this study was to evaluate the use of hull as a functional additive in yoghurt and to determine the effect of various doses of buckwheat and spelt hull on the physicochemical, organoleptic and microbiological properties of yoghurt. The enrichment of yoghurt with buckwheat and spelled hull resulted in a decrease in total acidity and a decrease in syneresis. Addition of spelt and buckwheat hulls to yoghurts reduced the colour brightness and increased the intensity of the red and yellow colours. The highest number of S. thermophilus was found in yoghurt containing 3% buckwheat hull and the beneficial effect of the addition of hull on L. bulgaricus growth was demonstrated. The type of hull determined the flavour and odour of yoghurts. Spelt hull gave the yoghurts a more intense floury and grainy flavour than buckwheat hull.
yoghurt, buckwheat hull, spelt hull, dietary fibre