Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders

In this study, persimmon and apple powders obtained by freeze-drying were incorporated into low-fat, full-fat, and fat-free probiotic yogurts at 1% supplementation. Some physical, chemical, sensory attributes, and the viability of Lactobacillus acidophilus, were determined throughout storage of the yogurts at 4 ± 1°C for 14 days. The fat ratios significantly affected whey separation, water holding capacity, viscosity index, appearance scores, and the color parameters of the yogurts. The mineral (Ca, K, Na, Fe, and Zn) contents, and water holding capacity increased with increasing fat ratios. Supplementation with the fiber-rich fruit powders had significant effects on acidity, water holding capacity and some textural, sensory and color parameters of yogurts. Fiber-rich supplements, especially promoted the growth of probiotic bacteria. Yogurts produced with the addition of persimmon and apple powders had acceptable sensory characteristics. Practical applications: Freeze-drying technology is a useful method for producing dry fruit concentrates with applications as ingredients in foods, such as yogurt-like products. The primary objective of this research was to develop a new functional dairy product with different fat ratios by supplementation with high-fiber fruits and probiotic bacteria. As the most widely consumed fermented dairy product worldwide, yogurt supplemented with high nutrient value fruits, such as apple and persimmon, offers more nutritive and natural alternative to fruit-flavored or sugar-supplemented fruit yogurts. The work also aimed to improve the storage capacity and off-season consumption of persimmons. Product diversity was enriched by producing yogurts with different fat ratios and fiber supplements for individuals with varying calorie needs and preferences. With this research, alternative uses were created for common dietary fibers, and a new type of improved fruit yogurt was produced. © 2019 Wiley Periodicals, Inc.112O053This study was supported by the Turkish Scientific and Technological Research Council (TUBITAK) (project number: 112O053) and carried out at the Food Engineering Department of Çukurova University Agricultural Faculty. The authors are grateful to Assoc. Prof. Dr. Zeki Gökalp (a certified English translator and an expert in biosystems engineering) for his critical reading and thorough syntactic correc- tions of the manuscript