Abstract
Abstract Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L−1, 120 g total solids L−1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat yogurt (RFY, 15 g fat L−1 milk, 120 g total solids L−1) without added fat replacers and a full-fat yogurt (FFY, 30 g fat L−1 milk, 120 g total solids L−1) were elaborated as controls. Yogurts were stored 5 days at 4°C prior to instrumental texture profile analysis and microstructure analysis.
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