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High-density inulin was incorporated into milk containing 0.1% of milk fat at 0, 1, 2 and 3%, this inulin-supplemented yogurt samples were compared with control samples (3.2% of milk fat without supplementation) whereas all treatments were inoculated with mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckiissp. bulgaricus. The chemical composition, pH, titratable acidity, acetaldehyde, apparent viscosity in addition to microstructure properties, texture profile analysis and sensory properties were measured during the storage.

Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin