Ferulated Arabinoxylans and β-Glucans as Fat Replacers in Yoghurt and their Effects on Sensorial Properties

The effect of ferulated arabinoxylans and β-glucans on the physicochemical, microbial and sensory properties of non-fat set yogurt during storage was investigated. The pH values and mean lactic acid bacteria counts of control and food hydrocolloids-added yogurt ranged from 4.6 to 3.8 and from 2.7 × 10¹⁰ to 9.30 × 10¹⁰ CFU/mL, respectively, when stored at 4°C for 21 days. The a* and b* values were not significantly influenced by the addition of food hydrocolloids; however, the L* values significantly decreased with the addition of ferulated arabinoxylans at 0.2% (w/v). Yoghurts containing 0.2% (w/v) of ferulated arabinoxylans or β-glucans were scored as the most accepted by consumers. It is concluded that a concentration of 0.2% (w/v) of ferulated arabinoxylans or β-glucans could be used to produce fat-reduced yogurts without significantly adverse effects on the physicochemical, microbial, and sensory properties of the product.