The aim of this research was to study the influence of dietary fibre addition to beverages on sensory acceptance among young consumers-students. Coffee with milk and orange nectar with added gum arabic and commercial soluble dietary fibre NUTRIOSE® were included in the sensory analysis. The amount of dietary fibre added was sufficient to enable the labelling of beverages with nutrition claim »source of fibre«. Consumers detected the greatest changes in the intensity of sensory properties in beverages with the addition of gum arabic, while NUTRIOSE® enriched beverages were comparable to control samples (coffee with milk and orange nectar without fibre addition). The most preffered samples of beverages were control samples with no added fibre, while coffee with milk and orange nectar with added gum arabic were the least liked among the participated students. In addition, dietary fibre content in samples was determined with enzyme-gravimetric method. All enriched samples of beverages could be labeled with claim »source of fibre«.
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