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Volume 11, Issue 2 (May 2026)
JNFS 2026, 11(2): 169-177 |
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Bhowmik J C, Amin U S, Chowdhury M R, Hossain T, Nakib T M, Humayun Kober A K M. Utilization of Inulin as a Fat Replacer in the Development of Low-Fat Yogurt. JNFS 2026; 11 (2) :169-177
URL: http://jnfs.ssu.ac.ir/article-1-1422-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1422-en.html
Jewel Chandra Bhowmik * 
, Umme Salma Amin , Md. Ridoy Chowdhury , Tanzina Hossain , Takrim Mohammad Nakib , A. K. M. Humayun Kober
, Umme Salma Amin , Md. Ridoy Chowdhury , Tanzina Hossain , Takrim Mohammad Nakib , A. K. M. Humayun Kober
Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh
Abstract: (530 Views)
Background: 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 Streptococcus thermophilus, optimize inulin levels for improved texture, and assess physicochemical and sensory properties. Methods: 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–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. Results: 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. Conclusion: 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.
Type of article: orginal article |
Subject:
public specific
Received: 2025/08/4 | Published: 2026/05/30 | ePublished: 2026/05/30
Received: 2025/08/4 | Published: 2026/05/30 | ePublished: 2026/05/30
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