Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat-free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (4±1 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index LÛ, aÛ and bÛcompared to non-fat and high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt.