Effects of fat replacers on the quality criteria of probiotic fermented milk

摘要

The aim of the study was to determine the rheological and sensory effects of the fat replacers Dairy-Lo~R and inulin in non-fat probiotic Ayran production. The apparent viscosities of samples with Dairy-Lo~R and the control samples were 35 mPas and 26mPas at 60 rpm, respectively. Ayran samples exhibited non-Newtonian behavior pseudoplastic fluid with slight thixotropy. The sensory scores of Ayran samples containing Dairy-Lo~R and non-fat dried milk were similar to that of the control sample.