Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers

Seven batches of nonfat yoghurt stabilized with different concentrations of whey protein concentrate (WPC) and Gum Tragacanth (GT) were produced to study the effects of WPC and GT as fat replacers on the rheological properties of yoghurt. By increasing the WPC up to 15 g/L, storage modulus (G′), loss modulus (G″) and complex dynamic viscosity (e*) values were increased and sensory impressions of texture and appearance were improved when compared with the control nonfat yoghurt. Addition of gum above 0.5 g/L led the decrease of G′, G″, e* and resulted in lower scores for sensory attributes than control nonfat yoghurt.