Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production

In this study yoghurts produced from full‐fat milk (3.2%) and from low‐fat milk (0.5%), with 0.7% and 2.7% added inulin, were compared. Inulin addition did not influence bacterial counts and acidity. Yoghurt from full‐fat milk showed the highest values of apparent viscosity, followed by yoghurt with 2.7% of inulin. The sensory properties of the yoghurts differed mainly in terms of texture and taste. The highest scores were gained by yoghurt from full‐fat milk, but yoghurt with 2.7% of inulin received only slightly lower scores. The results indicate that inulin has potential as a fat replacer in yoghurt.