en public specific orginal article <div style="text-align: justify;"><b><span style="font-size:10.0pt"><span style="line-height:115%"><span calibri="" style="font-family:">Background:</span></span></span></b><span style="font-size:10.0pt"><span style="line-height:115%"><span calibri="" style="font-family:"> Yogurt is now recognized for its broader nutraceutical potential in promoting health and managing various conditions. This work aims to develop inulin-enriched low-fat yogurt using <i>Streptococcus thermophilus</i>, optimize inulin levels for improved texture, and assess physicochemical and sensory properties. <b>Methods:</b> This study formulated low-fat yogurt using inulin as a fat replacer and assessed its effects at varying concentrations on yogurt quality. T0 served as the control (3.5% milk fat, no inulin), while T1&ndash;T3 were treatments prepared with 0.2% milk fat and fortified with 1%, 2%, and 3% inulin, respectively, along with corresponding levels of skim-milk powder. Skim-milk powder was incorporated to standardize total solids across all samples. Key parameters, including sensory attributes, titratable acidity, pH, and, chemical compositions were analyzed, following standard procedures. <b>Results:</b> T₂ exhibited the highest moisture content (86.74%) and it remained higher than the control sample, while T₃ showed the lowest (86.58%). Ash content was notably higher in the experimental yogurts, with T₁ showing the highest value at 1.02%, followed by T₂ (0.95%) and T₃ (0.87%). Protein content was also greater in the experimental yogurts, with T₁ showing the highest protein level (4.49%), followed by T₃ (3.95%) and T₂(3.94%). The addition of inulin had minimal influence on pH and acidity during storage. Sensory evaluation revealed no significant differences in aroma, taste, or overall acceptability between treatments. Moreover, the control yogurt was rated highest in color, appearance, and aroma, while both the control and T₃ received the highest taste scores. T₃ achieved the highest overall acceptability (7.5), but T₁ offered the best cost-benefit balance with comparable quality to the control. <b>Conclusion:</b> Finally, inulin proved to be an effective fat replacer in low-fat yogurt, with T₁ offering the best cost-quality balance and T₃ achieving the highest overall acceptability.</span></span></span></div> Chemical composition,Fat replacer, Inulin,Low-fat yogurt,Sensory evaluation 169 177 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1520-1&slc_lang=en&sid=1 Jewel Chandra Bhowmik 0009-0008-9097-5536 Yes Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh Umme Salma Amin 0000-0002-8220-4028 No Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh Md. Ridoy Chowdhury 0009-0003-4157-5724 No 1Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh Tanzina Hossain 0009-0005-1310-7602 No 1Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh Takrim Mohammad Nakib 0009-0003-9412-5719 No 2Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh A. K. M. Humayun Kober akmhumayun@cvasu.ac.bd 0000-0003-0705-6237 No Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh