Influence of adding mucilage as a fat replacer on the characteristics of yoghurt

Abstract EN

The objective of this study was to examine the effects of substituting milk fat with different levels of mucilage as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt.

Raw cow milk was divided into two parts of whole fat milk and another part of skimmed milk with 0.0%, 0.01% and 0.025% and 0.05%, respectively.

The experimental yoghurt was compared with the control yoghurt produced from the whole milk and yoghurt control made from the skim milk without the addition of the mucilage.

Samples of yoghurt were kept in a refrigerator at (5± 2Cº) for7 day.

These samples were examined when fresh, and after 2, 3 and 7 th the obtained results indicated that the addition of mucilage resulted in a significant increase in titratable acidity%.

The total solids content of yoghurt fortified with mucilage decrease gradually by increasing the concentration of added mucilage.

Also, the total solids content of yoghurt in all of the treatments slightly increased during the storage period.

On the other hand, less whey syneresis was observed during the storage of the yoghurt samples.

On the other hand, replacing milk fat by mucilage was of no significant effect on fat content.

Addition of mucilage stimulated the growth of lactic acid bacteria.

The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp.

bulgaricus and Streptococcus thermophilus increased up to the 3rd day of the storage period, followed by a decrease up to the end of the storage period.

Sensory evaluations were almost stable during the first 3 rd days of storage, then decreased slightly until the end of storage the period.

Yoghurt samples containing 0.01% of mucilage showed no different in the sensory characteristics compared with control and it the most acceptable sample.

In conclusion, mucilage could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physicochemical properties of yoghurt.