Application of Fat Replacer from Inulin on the Texture in Yogurt

The effect of inulin replacing fat on the quality of low-fat yogurt was studied,which will provide basis for the application of inulin in low-fat yogurt.Using traditional production process of low-fat yogurt,0,20%,40%,60%,80% and 100% inulin were added to replace fat of yogurt.The optimum fat replacement rate of inulin in yogurt is 40% by the sensory score.The microstructure of yogurt containing inulin has uniform,loose,and a higher degree of openness by scanning electron microscope.The changes trend of various indicators(hardness,cohesiveness,springiness and gumminess) of inulin addition on the quality of low-fat yogurt by the texture profile analysis(TPA) texturometer was also analyzed.Taking into account sensory evaluation,the optimum fat replacement rate of inulin is 40%(the optimal dosage of inulin 2.208%) in low-fat yogurt.