Dictyophora Polysaccharides in Low‐Fat Yogurt: Effects on Rheology, Texture, and Sensory Properties

The potential of Dictyostelium polysaccharide (DPS) as a fat substitute in low-fat yogurt was investigated in this study by analyzing its effects on rheology, physicochemical characteristics, textural properties, sensory quality, and microstructure. Compared with the control, DPS addition significantly enhanced the water-holding capacity and reduced syneresis of low-fat yogurt. Moreover, DPS did not alter the yogurt's color but improved its textural attributes and sensory acceptance. Rheological analysis showed that all low-fat yogurt samples exhibited weak gel-like behavior (G' > G″), and both storage modulus (G') and loss modulus (G″) were markedly higher in DPS-fortified samples than in the control. Scanning electron microscopy revealed that DPS incorporation resulted in a more compact and homogenous cross-linking between polysaccharides and casein. In conclusion, DPS demonstrates promising potential as a natural fat replacer in low-fat dairy products. PRACTICAL APPLICATIONS: DPS significantly enhanced the physicochemical properties and organoleptic quality of low-fat yogurt; DPS with medicine food homology can be exploited as a fat substitute for low-fat yogurt.