Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed specific purpose fat replacement in functional dairy foods. Carob bean gum (CBG) widely used food systems modify quality attributes and shelf-life as thickening gelling agents. Objective this study was develop reduced (12%) low (6%) yoghurt using CBG a carbohydrate based replacer. The results revealed that addition increased textural sensory yoghurts. present study, properties such firmness, stickiness samples were significantly higher (6%, T5) with CBG, yellowness index T3 yoghurts (T4, improved acceptance index.