Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage

Abstract

This work was planned to investigate the influence of polydextrose as a fat replacer on the properties of skimmed yogurt. So, five batches were prepared; full-fat yogurt (control) and four skimmed yogurt batches prepared with 0%, 1.0%, 2.0%, and 3.0% polydextrose, respectively. Addition of polydextrose had significant effects on pH values and acidity and skimmed yogurt with 3% polydextrose exhibited significantly (p ≤ .05) higher in the apparent viscosity, WHC, and lower in syneresis. The viable counts of Streptococcus thermophilus and Lactobacillus spp. in samples containing polydextrose remained above ˃106 CFU/g. Microstructure showed stronger and more stable gel structures in treatment with 3% polydextrose. No significant differences were noted between yogurt with 3% polydextrose and full-fat yogurt in sensory attributes except flavor. Higher sensory scores were observed for yogurt with 3% polydextrose. Thus, the addition of 3% polydextrose was sufficient to develop skimmed yogurt with desired properties. Practical applications In recent years, growing attention to diet and healthy food products. these products are lower or free in fat contents because of their nutritional values and health-promoting properties. Yogurt is the most popular fermented functional dairy product consumed by all ages worldwide. The addition of polydextrose as a fat replacer with the level of 3% to yogurt increased the viability of starters and enhanced the physical and sensory properties of the product. Finally, our study concluded that the addition of polydextrose proves the effectiveness and consumption of fat-free dairy foods. We can produce many fat-free cheeses, ice creams, and beverages for special cases.