Rheological;Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However;it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus;this study aimed to investigate the effects of fat replacers on the rheological;physical;and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY);skim yogurt (SY);skim yogurt with inulin (SIY);skim yogurt with maltodextrin (SMY);and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts;chemical composition;pH;water holding capacity;instrumental color and texture;rheological and sensory analyses. All samples showed reducing pH values;water holding capacity;and L* and b* value during storage. Regarding texture;the firmness and consistency decreased during storage. On the other hand;the viscosity index significantly increased during refrigerated storage time. Moreover;all treatments exhibited viscoelastic behaviour. In addition;SIY and SMY showed the highest apparent viscosity. Furthermore;SIY;SMY;and SWY formulations exhibited positive sensory scores for appearance;color;aroma;texture;and viscosity. However;the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY;SMY;and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus;inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.