Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.

Abstract

With the increasing demand for low fat and functional food, there is a need to understand the impact of adding functional ingredients in low fat yoghurt to satisfy consumers' requirements. Thisstudy investigates the effects of these functional ingredients at different dosages on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt. The results from this study may guide use of functional ingredients in yoghurt production.