Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt

Hydrocolloids extracted from different sources are used widely in food industry due to their functional properties and their ability in improving of rheological properties of foods. In the present study the effect of okra mucilage and guar gum on and viability of Bifidobacterium bifudum and physicochemical and sensorial properties of low-fat probiotic yoghurt was evaluated during 21 days storage at 4 ° C. Okra mucilage and guar gum were added at various concentrations including 0.02, 0.05 and 0.08 % wt. and combination ratio of 75:25, 50:50 and 25:75 in yoghurt. Adding of both of hydrocolloids caused to decrease pH, increase acidity and water holding capacity. The results showed that yoghurts containing 0.05% guar gum and 0.05% okra mucilage had the highest sensorial score on of texture and water holding capacity. But the effect of these two concentrations on the sensorial scores of color, aroma and total acceptance was negative. Also the combined effect of okra mucilage and guar gum on physicochemical properties of yoghurt was significant (p