influence of fleawort seed hydrocolloid on physicochemical and sensory characteristics of low fat yoghurt

in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid did not change the ph and titrable acidity of samples, significantly (p<0.05). synersis of all treated yoghurt samples was less than that of control samples. more over synersis was decreased through the storage period, so that the minimum level was observed in the day 15, which belonged to the sample containing 0.2% of hydrocolloid. viscosity of treated samples was higher than that control samples. viscosity of sample was increased dramatically through the storage period, so that the highest viscosity belonged to the yoghurt containing 0.2% hydrocolloid in the day 15. it was concluded that the fleawort seed hydrocolloid is suitable to be used as a fat mimetic in yoghurt formulation.