Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

Abstract

In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.

Quality designing and food safety provisioning based on qualimetric forecasting

“…This approach has proven to be effective in various areas of the global economy (Vandenbrande, 2020), including the production of agricultural raw materials and foodstuffs (Sun et al, 2019). This is especially true for those products that are present in a wide range of products on the consumer market (Shah, 2014), such as structured dairy products (Akin & Cevger, 2019;Sonmez & Ozcan, 2021;Dunchenko et al, 2018). The high competition of goods in one segment forces producers to look for new effective non-price ways to increase the competitiveness of their products.…”