Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

Growing consumer demand for healthy and nutritious products has motivated scientists food manufacturers to design novel dairy with higher fiber levels lower fat content that are free of chemical additives. Chia seed mucilage (CSM) is a natural gel extensively used as dietary source soluble fiber, bulking agent, replacer in large variety foods. In this study, we evaluated the effect CSM on nutritional, technological, sensory properties skimmed yogurts. The addition 7.5% yogurt formula lowered degree syneresis resulting during storage compared full-fat nutritive value enriched yogurts improved due Moreover, rheological measurements revealed greater consistency, firmness, viscosity, well formation highly structured network better resistance stress containing CSM. acceptance was similar reference samples acidity, creaminess, viscosity terms. These results confirm feasibility using