Abstract:
Low-fat yoghurt has been defined to contain fat content not more than 2.0 per cent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced content of fat affects the physicochemical properties of yoghurt by weakened texture, syneresis, poor body and sensory quality. This is due to fat globules that govern the protein linkages
are responsible for the yoghurt’s firmness and texture. The objectives of this study are to evaluate the physicochemical
and textural properties of the low-fat yoghurt enriched with pectin and to determine the sensory properties and consumer acceptance of low-fat yoghurt with pectin. Pectin helps in improving the gel characteristics, rheology, texture and microstructure of set yoghurt through interactions with casein network. Six different concentration of low-methoxyl
pectin (LMP) have been added to the samples (0.2% - 1.2%). Analysis such as pH measurement, syneresis measurement, microbial analysis, viscosity measurement, texture measurement and scanning electron microscopy were carried out. The results from the analysis above were subjected to one-way ANOVA and post hoc Tukey’s test. Moreover, for the
sensory evaluation, Friedman test used in order to measure how the different concentration of pectin could affect each sensory attributes. Addition of LMP (0.4–1.0%) showed positive effect on quality of yoghurt with major attributes while a negative correlation of LMP added yoghurts can be seen with control low-fat set yoghurt. As a conclusion, the low-fat yogurt had positive effect due to the enrichment of the pectin when compared to the controlled low-fat yogurt.
