Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt Original Research Article

The physical, chemical, textural, and sensory properties during storage of Strained yoghurts, a semisolid product made from yoghurt by removing some part of its serum, made from milks with 0.5% and 2% fat and including Dairy-Lo™ and Simplesse® added at 0%, 0.25%, and 0.75% levels were analyzed at the first, 7th and 14th day. All samples were analyzed for pH, titratable acidity, total solids, protein, fat, ash, viscosity, hardness, Hunter L-, a-, and b-values, flavor, body and texture, and appearance and color. The samples with lower fat content exhibited higher titratable acidity, ash, viscosity, and L- and a-values than the samples with higher fat content. Dairy-Lo™-added samples had higher titratable acidity, fat, ash, viscosity, a-value, flavor, and appearance and color than Simplesse®-added samples. Fat replacer amount and storage time had a significant effect on physical, chemical, textural, and sensory properties of strained yoghurts.