Fat Yogurt Research Articles

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners.

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5-6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts.

Daily yogurt consumption does not affect bone turnover markers in men and postmenopausal women of Caribbean Latino descent: a randomized controlled trial

BackgroundCaribbean Latino adults are at high risk for osteoporosis yet remain underrepresented in bone research. This increased risk is attributed to genetics, diet, and lifestyle known to drive inflammation and microbial dysbiosis.ObjectiveThe primary objective of this study was to determine whether consuming 5 oz of yogurt daily for 8wks improves bone turnover markers (BTMs) among Caribbean Latino adults > 50 years; and secondarily to determine the impact on the gut microbiota and markers of intestinal integrity and inflammation.MethodsFollowing a 4wk baseline period, participants were randomized to an 8wk whole fat yogurt intervention (n = 10) daily, containing only Streptococcus thermophilus and Lactobacillus bulgaricus, or to an untreated control group that did not consume yogurt (n = 10). Blood and stool samples collected at week-0 and week-8 were used to assess BTMs, inflammation, intestinal integrity biomarkers, and gut microbiota composition, short chain fatty acids (SCFAs), respectively. Data were evaluated for normality and statistical analyses were performed.ResultsParticipants were 55% women, with a mean age of 70 ± 9 years, BMI 30 ± 6 kg/m2, and serum C-reactive protein 4.8 ± 3.6 mg/L, indicating chronic low-grade inflammation. Following 8wks of yogurt intake, absolute change in BTMs did not differ significantly between groups (P = 0.06–0.78). Secondarily, absolute change in markers of inflammation, intestinal integrity, and fecal SCFAs did not differ significantly between groups (P range 0.13–1.00). Yogurt intake for 8wks was significantly associated with microbial compositional changes of rare taxa (P = 0.048); however, no significant alpha diversity changes were observed.ConclusionsIn this study, daily yogurt did not improve BTMs, inflammation, intestinal integrity, nor SCFAs. However, yogurt did influence beta diversity, or the abundance of rare taxa within the gut microbiota of the yogurt group, compared to controls. Additional research to identify dietary approaches to reduce osteoporosis risk among Caribbean Latino adults is needed.Trial registrationThis study is registered to ClinicalTrials.gov, NCT05350579 (28/04/2022).

ENRICHMENT OF THE PRODUCTS OF FAT-AND-OIL AND BIOTRCHNOLOGY INDUSTRIES BY ANTIOXIDANTS AND PRESERVATIVES OF POWDERS FROM BARRY RAW MATERIALS

It was found in investigation of amount of polyphenolic substances in samples of mixes with different contents of grape skin and mountain ash powders that varying the ratios of the mass fractions of the components practically did not affect the content of quercetin, which was not less than 6.7 %. Oxidated form of quercetin can influence on increase in resistance to microbiological spoil of a finished product. Inverse proportion between increasing in mass fraction of mountain ash berries powder and the sum of polyphenolic substances in terms of cyanidin-3,5-diglucoside was defined. It was shown in the study of sorbic acid content in samples of mixes of powders that content of sorbic acid increased from 0.43 % to 0.54 % with an increase (from 1 % to 3 %) in the mass fraction of mountain ash berries powder in the mixture. It was shown in the research of pectic substances content in selected samples of mixes of powders that total content of pectic substances also increased from 1.89 % to 3.28 % with an increase in the mass fraction of mountain ash berries powder and crude fiber values practically did not change. The conducted microbiological researches of samples of mayonnaise with 40.0 % fat mass fraction and yogurt with a 2.5 % fat mass fraction showed that adding of mix of grapes skin powder (2.0 % by weight) and mountain ash berries powder (3.0 % by weight) into the products slowed down the growth of yeast and mold.

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

This study aimed to prepare yogurt from Murrah buffalo milk with high GABA content and low fat content while keeping the physicochemical characteristics, antimicrobial effects, and antioxidant capacity within acceptable levels. Yogurt samples were prepared using buffalo milk by adjusting the fat content to 0.2%, 3.5%, and 6.5%. The results showed that the fat content had no significant effects on the pH, titratable acidity, water activity, and cell viability. However, the fat content significantly affected the viscosity, particle size, and texture profile analysis of the yogurt. The GABA content was significantly higher in the 0.2% fat yogurt (61.57 ± 3.22 mmol L−1) compared to the 3.5% fat yogurt (43.64 ± 1.99 mmol L-1) and 6.5% fat yogurt (27.84 ± 2.64 mmol L−1). Glutamic acid and proline were the most abundant amino acids in the yogurt. In contrast, saturated fatty acids (butyric, lauric, myristic, palmitic, stearic, and oleic) and linoleic acid were abundant. Yogurt with 3.5% fat showed significantly high antioxidant capacity and antimicrobial effects on E. coli O157 and Salmonella sp. Based on the results, fat content significantly affects the rheological properties, GABA content, and antioxidant and antimicrobial capacities of yogurt. In the future, 3.5% fat should be chosen as the optimized formula for large-scale yogurt production from Murrah buffalo milk.

Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort.

ScopeDairy consumption has been suggested to impact cognition; however, evidence is limited and inconsistent. This study aims to longitudinally assess the association between dairy consumption with cognitive changes in an older Spanish population at high cardiovascular disease risk.Methods and resultsFour thousand six hundred sixty eight participants aged 55–75 years, completed a validated food frequency questionnaire at baseline and a neuropsychological battery of tests at baseline and 2‐year follow‐up. Multivariable linear regression models are used, scaled by 100 (i.e., the units of β correspond to 1 SD/100), to assess associations between baseline tertile daily consumption and 2‐year changes in cognitive performance. Participants in the highest tertile of total milk and whole‐fat milk consumption have a greater decline in global cognitive function (β: –4.71, 95% CI: –8.74 to –0.69, p‐trend = 0.020 and β: –6.64, 95% CI: –10.81 to –2.47, p‐trend = 0.002, respectively) compared to those in the lowest tertile. No associations are observed between low fat milk, yogurt, cheese or fermented dairy consumption, and changes in cognitive performance.ConclusionResults suggest there are no clear prospective associations between consumption of most commonly consumed dairy products and cognition, although there may be an association with a greater rate of cognitive decline over a 2‐year period in older adults at high cardiovascular disease risk for whole‐fat milk.

Effect of Gums on the Quality Parameters of Low Fat Yoghurt

Milk is basic component of diet of millions of people around the globe. Milk helps the development of cell growth and digestive tube in gastrointestinal tract (GIT) of a baby. Proteins, bioactive saccharides and lipids are essential nutrients of milk which contribution to control the growth of gastrointestinal system of human body. Consumption of Industrially-produced Tran’s fatty acids (IPTFAs) has various adverse health hazard. High fat contents because serious illness such as high cholesterol level, arthritis, memory loss, weight gain and obesity which leads to cardiovascular problems. Low fat yoghurt is a vigorous healthy choice for consumer due to its different functional and biological properties. Low fat products are demand of all eras but fell short due to low quality. The current study was objective to prepare the low fat yoghurt by using hydrocolloids like different types of gums such as guar gum at the ratio 0.1, 0.3, 0.5% and xanthan gum 0.1, 0.3, 0.5% and evaluation of various compositional analysis, physiochemical properties, texture analysis and sensory profile. During research, result showed that in low fat yoghurt during storage period acidity decreases while pH remained constant. However, synersis of product was increased among storage period on the other hand water holding capacity was decreased. As a texture it was observed that addition of guar gum and xanthan gum with concentration 0.1% was good as compared to 0.5% concentration.

Maternal Dietary Pattern with an Emphasis on Child Growth Pattern and Exclusive Breastfeeding Duration


 Background: maternal nutrition and breast milk nutrient concentration are associated with infant's growth. Enhanced knowledge encourages mothers to breast feed for the sake of optimizing growth and development.
 Methods: the current study was performed longitudinally in some rural areas, south of Iran, from birth to six months. Out of 319 candidates with serial anthropometric measurements of an infant, including weight, height, and head circumference at four times (birth, two, four, and six months ), 195 were included in the multivariate regression model (total measurements, n=776) to construct the pattern of growth. Then, information regarding demographic background, lactation status and infant supplementation intake status, feeding practices, maternal anthropometric measurements, and food frequency questionnaire were collected from mothers and their children during six months in two rural health centers.
 Results: The most important association between dietary factors and infant anthropometrics (weight, height, and head circumference) involved Factor2 vegetables, including leafy vegetables, tomato, onion and garlic, (weight β=0.35 95%CI 0.27 - 0.44, length β=3.82 95%CI 3.42 - 4.22, head circumference β=2.55 95%CI 2.32 - 2.79) and Factor1 fruit, including orange, kiwi, cherries, watermelon, date, and grapes) (weight β=0.117 95%CI 0.04-0.189, length β=0.59 95%CI 0.257-0.929, head circumference β=0.307 95% CI 0.108-0.507), respectively. Generalized Estimation Equation model revealed that Factor2 dairy (including low fat milk, yogurt and dough) significantly contributed to weight growth velocity (β=-0.009 95% CI -0.016 - 0.001).
 Conclusion: a dietary habit of fruit and vegetables, which are rich in bioactive components by breast feed mother showed better growth for infants. As growth is multifactorial, maternal nutrition and breastfeeding duration is a simple modifiable factor which can affect the subsequent growth and development of the child during the first six months.
 Key words: exclusive breastfeeding, growth, anthropometric measures, maternal nutrition, and multivariate multiple regression.

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

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.

Dairy Foods: Is Its Cardiovascular Risk Profile Changing?

The majority of international guidelines for cardiovascular disease (CVD) prevention recommend moderate intake of low fat or fat-free products, and limiting full fat dairy food because of its high saturated fatty acid content. Recent equivocal observational studies and greater understanding of the complex nature of dairy foods has led to reappraisal for some types of dairy foods. Current guidelines from major cardiovascular societies have differed; interpretation of major observational studies has been inconsistent. Apart from the adverse effect of butter, consumption of more complex dairy products notably fermented varieties, yogurt in particular, appears to be inversely associated with outcomes of CVD and type 2 diabetes (T2D). Reduced fat in dairy food appears advantageous but is no longer a unanimous view although is preferred for people at increased CVD risk and dyslipidemia. Changed evidence has led to new advice regarding consumption of some dairy foods. The apparent beneficial effects of cheese, fermented milk, and yogurt allow for increased consumption of nutritious staple foods. Reduced fat yogurt may be desirable as part of diets for individuals with CVD or T2D.

Validation of a test meal paradigm to experimentally manipulate meal-related fears: A registered report.

Fear is central to conceptualizations of weight and shape-focused eating disorders. The current study will examine the reliability and validity of a test meal paradigm that varies perceptions of fat content to manipulate fear. Undergraduate women with elevated eating pathology (N= 96) will be randomized to one of three test meal conditions: two "low" fat yogurts, two "high" fat yogurts, or one "high" fat and one "low" fat yogurt. In actuality, all yogurts will have the same fat content. Supporting reliability, we hypothesize that self-reported fear and electrodermal activity (psychophysiological index of fear-related arousal) will exhibit good test-retest reliability over a 48-hr period in the "high" fat/"high" fat and "low" fat/"low" fat conditions. Supporting construct validity, self-reported fear and electrodermal activity will be elevated during the "high" versus "low" fat condition and responses to the "high" fat condition will correlate with fear of food, eating, and weight gain. Supporting discriminant validity, self-reported disgust and anger will be comparable in the "high" and "low" fat conditions and will exhibit weak correlations with trait measures of disgust and anger. This experimental paradigm will allow researchers to manipulate fear in order understand the mechanisms by which fear maintains eating pathology.

A food-level substitution analysis assessing the impact of replacing regular-fat dairy with lower fat dairy on saturated fat intake at a population level in Canada

The 2019 Canada's Food Guide recommends the consumption of lower fat dairy products to reduce saturated fat (SFA) intakes. The objective of this study was to assess the impact of such recommendation on SFA intake at a population level in Canada. Analyses were conducted based on dietary intakes from the nationally representative 2015 Canadian Community Health Survey-Nutrition (unweighted n=20,103). Dietary intake was assessed using 24-h dietary recalls. Food-based substitution modeling analyses were conducted by replacing all regular-fat dairy products reported by an equal amount of a corresponding lower fat dairy product. Regular-fat dairy products included milks ≥2% fat, cheeses >25% fat, and yogurts ≥2% fat. Corresponding lower fat replacement products were 1% fat milks, 10-25% fat cheeses, and <2% fat yogurts. The National Cancer Institute method was used to account for within-person variation in dietary intakes. Replacing all regular-fat dairy products consumed by Canadians (ages ≥2 y) by a corresponding lower fat product reduced the population's SFA intake from 10.8% of total energy intake (%E; 95% CI: 10.7%, 11.0%) to 10.0%E (95% CI: 9.8%, 10.2%). This reduction was mostly attributable to the milk and cheese substitutions (mean SFA reductions of -0.3%E each). The proportion of the population with an SFA intake <10%E was 34.7% (95% CI: 31.2%, 38.2%) before substitution and 51.5% (95% CI: 47.5%, 55.5%) after substitution. This food-based substitution modeling analysis suggests that SFA intakes at a population level are slightly reduced if all regular-fat dairy products consumed by Canadians were replaced by a lower fat dairy product. Approximately half of the population would still consume SFAs in excess of 10%E even if all regular-fat dairy consumed were replaced by lower fat dairy.

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , ​​ pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values ​​of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the via­bility of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory properties of the resulting low-fat yoghurt.

Physicochemical and functional properties of yoghurt powder

The aim of this work was to investigate the physical, chemical and functional properties of yoghurt powder prepared by air drying of low fat yoghurt so that it can be used as a conclusive dairy ingredient for value addition and nutrition. For that fresh yogurt was air dried in electric tray dehydrator in 3-5mm at 55-60 °C temperature at air velocity 1.5m/s. Evaluation of moisture value, fat value and ash value was done to study the proximity of yoghurt powder. Tests such as pH, titratable acidity, vitamin C and DPPH were applied to study the chemical properties of yoghurt powder. Study of the bulk properties was done so as to reduce the storage and transportation volume of product. Carr's compressibility index and Hausner ratio were applied to study the flow ability. Wettability, dispersibility, water absorption capacity, solubility, free fat, and sedimentation were conducted for finding the functional properties of yoghurt powder.

Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

In the current study, thermal-denatured whey protein-milk fat emulsion gel microparticles (WPI-EGs) were used as stabilizers and fat replacers in low-fat yogurt. The effects of emulsion gel microparticles were studied on the texture, rheology, microstructure, and sensory evaluation of low-fat yogurt. The results showed that yogurt with WPI-EGs had a better (p < 0.05) water-holding capacity. The hardness of low-fat yogurt (1.50% (wt/wt) fat) added with WPI-EGs (1.5% LF-EY) increased (p < 0.05) significantly compared than skim yogurt and whole fat yogurt. Results from scanning electron microscopy showed that with the addition of WPI-EGs, yogurt has a more compact network structure and smaller pores. This study shows that WPI-EGs can be used as an effective fat replacer and stabilizer in yogurt. WPI-EGs have broad application prospects in dairy products, such as low-fat ice cream and processed cheese.

Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber

Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber

Vortex-assisted Dispersive Solid-phase Extraction Using Schiff-base Ligand Anchored Nanomagnetic Iron Oxide for Preconcentration of Phthalate Esters and Determination by Gas Chromatography and Flame Ionization Detector.

Phthalate esters are synthetic chemicals that are widely used in plastic industries as plasticizer. They are harmful to humans and could be carcinogenic. In this research, a new nanosorbent was prepared via a Schiff-base reaction between p-dimethylaminobenzaldehyde and Fe3O4@SiO2-NH2 nanoparticles. A characterization of the sorbent was performed by Fourier-transform infrared spectroscopy, transmission electron microscopy, scanning electron microscopy, and energy-dispersive spectroscopy. A modified nanosorbent has a core shell structure, and shows a great tendency towards the sorption of phthalate esters. Hence, it was utilized for the dispersive solid-phase extraction of six phthalate esters and determination by gas chromatography-flame ionization detection. Several variables, such as the pH, sorbent amount, salt effects, extraction and desorption time, extraction solvent type and volume, were investigated to establish the optimal conditions. Calibration graphs were linear in the range of 1.0 - 150.0 μg L-1 for dimethyl phthalate, bis-(2-ethylhexyl) phthalate, di-n-octyl phthalate and 0.1 - 200.0 μg L-1 for diethyl phthalate, di-n-butyl phthalate and butyl benzyl phthalate, respectively. The obtained limits of detections (S/N = 3) were in the range of 0.02 - 0.31 μg L-1. Application of the method for the enrichment and determination of phthalate esters in mineral water, natural low fat yogurt and sodium chloride infusion (0.9%, w/v) was investigated.

Functional Properties of Yoghurt Fortified with Fruits Pulp

The world interested in food fortification with fruits (e.g. persimmon, mango and guava) that have nutritive and healthy benefits. Therefore, the present study is focused to study the antioxidants properties of yoghurt fortified with fruit pulps. Full fat set yoghurt fortified with different fruit pulps at ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1°C for 14 days. Chemical, rheological, total viable lactic acid bacteria and sensory properties were measured when fresh and after 7 and 14 days of storage period. The results indicated that, there were significant differences between plain yoghurt and fruit yoghurt in the total solids (T.S%), free radical scavenging activity (RSA%), total phenolic compounds (TPC) and total flavonoid compounds (TFC), which increased with the increase of the fruit pulp ratios. While, pH value was decreased with the increase of the fruit pulps percentage added and with extended storage period. The yoghurt containing guava pulp had the highest total viable lactic acid bacteria count compared with plain yoghurt and other fruit yoghurt. Sensory evaluation results showed that there were significant (p < 0.05) differences among the yoghurt treatments. The yoghurt containing 10% mango, 10% persimmon and 5% guava were recorded highest scores in full fat yoghurt compared with plain yoghurt and other ratios. The highest apparent viscosity was recorded in yoghurt containing persimmon, mango and guava pulps, respectively. The results of current study demonstrated that addition of fruits to the yoghurt significantly improved the rheological properties, body & texture and flavour compared with control treatment and support set yoghurt with more bioactive compounds.

Functional Low Fat Fruit Yoghurt

Low fat set yoghurt (0.7%) fortified with different fruit pulps (persimmon, mango and guava) and ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1oC for 14 days. Chemical, rheological, total viable lactic acid bacteria and sensory properties were measured when fresh and at 7 and 14 days of storage period. There were significant (p≤0.05) differences between plain yoghurt (control) and functional low fat fruit yoghurt in the total solids (T.S %), antioxidant scavenging activity (ASA%), total phenolic compounds (TPC) and total flavonoid compounds (TFC), they were increased with the increase of the fruit pulp ratios added. While, the pH value and fat% were decreased with the increase of the fruit pulps percentage. The results showed that pH value decreased with extended storage period. Highest values of ASA, TFC and TPC were belonged to yoghurt fortified with guava, mango and persimmon, respectively at 15 % ratio and at 7 days then decreased. The yoghurt containing guava pulp had the highest total viable lactic acid bacteria count compared with plain yoghurt and other fruits yoghurt. The highest (p≤0.05) apparent viscosity was recorded in yoghurt fortified mango, guava and persimmon pulps, respectively. Yoghurt treatments containing 10% mango, 10% persimmon and 5% guava recorded highest sensory scores in low fat yoghurt compared with plain yoghurt and other ratios. The results of current study demonstrated that addition of fruits to the yoghurt significantly improved the rheological properties, body & texture and flavour and support production of low fat yoghurt with more bioactive compounds.

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt treatments were analyzed when fresh and after 5, 10 and 15 days of storage at 5 ± 1˚C. Fortification of low fat yoghurt with mango pulp powder increased the total solids, protein, ash, pH, dietary fiber, viscosity, phenolic contents and antioxidant activity. Increments were proportional to the mango pulp powder fortification concentration. On the other hand, the acidity and synersis decreased with the increase of the added mango pulp fiber. Fortification of low fat yoghurt with mango pulp powder improved the via­bility of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this improvement was proportional to the concentration of mango pulp powder. Low fat yoghurt made with added of 3% of mango pulp powder achieved the highest scores for sensory properties, compared to other treatments. It could be concluded that mango pulp powder can be used at a rate of 3% as a source of bioactive components and dietary fiber in making of low fat yoghurt, which enhanced its physicochemical, microbiological, antioxidant and sensory properties.

Rabbit Skin Gelatine Effect Towards Yoghurt Quality

This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P&lt;0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P&gt;0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P&gt;0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine.