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According to this study, the use ofxanthan gum and beta-glucan are highly recommended for low-fat yogurt production. Key words: hydrocolloid, probiotic yogurt, sensorial properties, syneresis
It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect.
Similarly, an increase in the TA of the natural yogurt might affect the quality of the product.
Sensory results indicated a preference for control yogurts; however, use of low levels of β -glucan composite in the production of non-fat yogurt gave satisfactory sensory scores.
The results are useful for the yogurt industry in improving production efficiency and product quality.

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