Investigation of the Physicochemical and Sensory Characteristics of Low-Fat Yogurt Containing Long-Chain Inulin and Carboxymethyl Cellulose

In preparation of set yogurt, the aim is not only to provide a product with optimal spoonability, but also to obtain an attractive appearance, softness and texture free of coarse particles with least synersis. In this study the effect of long-chain inulin (Since the long-chain inulin has nutritional properties) and carboxymethyl cellulose on the physicochemical and sensory characteristics of low fat yogurt during 15 days have been investigated in order to determine the most appropriate treatment for future studies.
In this study, the experiment was designed with the use of two independent variables of long-chain inulin (DP≥22) and carboxymethyl cellulose in the form of 5 treatments of yogurt. Tests concerned with pH, acidity, synersis, water holding capacity, viscosity and colorimetric were carried out 24 hours, 5 and 7 days after the preparation of the samples.
The results showed that there were no significant differences concerning acidity, pH, L* and a* between control and other treatments containing carboxymethyl cellulose and inulin but synersis decreased, water holding capacity and viscosity increased and sensory properties (except odor) improved.
According to the results, sample containing 0.75% inulin and 0.25% carboxymethyl cellulose and sample containing 0.5% inulin and 0.5% carboxymethyl cellulose were introduced as the chosen prebiotic and functional yoghurt samples with superior physicochemical and sensory characteristics.