الفهرس 
Definition of yoghurtOnly 14 pages are availabe for public view
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Abstract
This work was carried out to study the effect of fat replacers (carbohydrate -protien based fat replacer) such as adding gelatin (0.0, 0.1, 0.3 and 0.5% w/w),carrageenan (0.0, 0.025, 0.05 and 0.075%w/w), Lacta533 based on pectin (0.0, 0.35, 0.5 and 0.65%w/w), modified starch (0.0, 0.25, 0.45 and 0.65% w/w), gum Arabic(0.0, 0.05, 0.075 and 0.1% w/w), gelatin+ modified starch (G + S) (0.0 +0.0, 0.1+0.25, 0.15+0.3, 0.2+0.35% w/w), inulin (0.0, 0. 5, 1.0 and 1.5% w/w) and Exopolysaccharides (EPS) produced by specifically selected strains of mild acidifying Lactobacillus delbrueckii ssp bulgaricus and fast acidifying Streptococcus thermophilus (1:1), were added at ratio (0.0, 1.0, 2.0 and 3.0% v/v) on the rheological and physical properties of non-fat yoghurt (NFY).Total solids content of milk was standardized to 12.5% by adding skim milk powder to experimental yoghurt, as well as, a control yoghurt was produced from full-fat milk. The chemical composition, pH, titratable acidity, syneresis, texture,viscosity, sensory evaluation and precise structure using the scanning electron microscopy contents were determined in the experimental yoghurts after 1, 7 and 14 days.Fat replacers are used in food products as thickeners, stabilizers, gelling agents and emulsifiers to improve the texture of the final products. The yoghurt samples containing 0.3% of gelatin, 0.025% of carrageenan, 0.35% of Lacta 533 based on pectin, 0.45% of modified starch, 0.075% of gum Arabic, 0.15+0.3 of gelatin + modified starch, 1.0% of inulin and 2.0% EPS were similar in quality characteristics when compared with the control of full-fat milk.