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

Pinar AYDINOL SONMEZ,Tulay OZCAN

doi:10.1590/fst.61220

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.

Highlights

Human metabolism contains certain amounts of fat with its energy content, essential fatty acid source, carrier for fatsoluble vitamins and physiological effects throughout life
This study aims to develop reduced fat (12%) and low fat (6%) yoghurt using Carob bean gum (CBG) polysaccharides and assessment of technological characteristics of reduced-fat yoghurt
Significant differences between reduced fat (12%) and low fat (6%) yoghurt produced with CBG (P

Summary

Introduction

Human metabolism contains certain amounts of fat with its energy content, essential fatty acid source, carrier for fatsoluble vitamins and physiological effects throughout life. Milk fats contribute to nutritional and functional properties of dairy products such as palatability, smoothness, melting, oiling off, shredability, appearance, plasticity and feeling of satiety (Delaš, 2011; DeHond et al, 2018). Milk fat in fermented dairy products; besides being a source of energy, plays a role in techno-functional characteristics such as textural, flavour and aroma profile (Brennan & Tudorica, 2008; Ceylan & Ozcan, 2020). Reduction of fat in fermented dairy products caused the bland, harder, and more rubbery/chewy texture, colour and melting defects compared to its full-fat system (Aryana & Haque, 2001; Dai et al, 2018). In order to prevent defects caused by fat reduction in cheese; modification of the production process, selection of suitable starter cultures, auxiliaries and enzymes, use of fat substitutes are methods applied (Brighenti et al, 2008; Janhoj et al, 2009; Lashkari et al, 2014; Aydinol & Ozcan, 2018)

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