Microstructure and texture of yogurt as influenced by fat replacers

Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L-1, 120 g total solids L-1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat yogurt (RFY, 15 g fat L-1 milk, 120 g total solids L-1) without added fat replacers and a full-fat yogurt (FFY, 30 g fat L-1 milk, 120 g total solids L-1) were elaborated as controls. Yogurts were stored 5 days at 4degreesC prior to instrumental texture profile analysis and microstructure analysis. (C) 2003 Elsevier Ltd. All rights reserved.