Sahan, N.Yasar, K.Hayaloglu, A. A.2024-08-042024-08-0420080268-005X1873-7137https://doi.org/10.1016/j.foodhyd.2007.06.010https://hdl.handle.net/11616/94556In this study, a possible use of beta-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added beta-glucan composite were compared with non-fat yogurt without addition of beta-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of beta-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of beta-glucan composite, but these variables decreased with storage time. Addition of beta-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of beta-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of beta-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% beta-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. (C) 2007 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessyogurthydrocolloidbeta-glucanviscosityconsistencyArticle2271291129710.1016/j.foodhyd.2007.06.0102-s2.0-44349165279Q1WOS:000257275700011Q1