Effect of inulin on the quality of low sugar low fat yogurt

Inulin is one type of natural fructan mixture with double functions of dietary fiber and prebiotics. The solidification yoghurt of adding different amount of inulin was produced with skimmed milk powder as raw material and xylitol as sweetener,to explore the effect of adding amount of inulin on fermentation speed,produce acid number,water holding capacity,texture and sensory quality of yogurt. The result show that with the increase of the amount of inulin,the indicators have improved significantly,the quality of products was the best at adding amount of 2%- 4%.Therefore,the process parameters of the low sugar low-fat yogurt was determined: xylitol 7%,starter cultures1 g / l,fermentation time 4- 4. 5 h,inulin 2%- 4%.