Impact of soluble carbohydrates addition on the quality of high‐protein probiotic yogurts with reduced lactose and fat content

BACKGROUND The effects of galactooligosaccharides (G), inulin (I) and isomaltulose (P) (20 g kg −1 ) on the coagulation, fermentation, structural, rheological, physicochemical, microbiological, and sensory properties of high‐protein probiotic yogurts with reduced lactose and fat content were evaluated. Control yogurt (C) without added carbohydrates, were included. RESULTS Similar fermentation times, gel formation, particle mean sizes and zeta potential were observed in all cases. Total solid was higher (208 g kg −1 ) in yogurts with carbohydrates added. All yogurts were high in protein (> 62 g kg −1 ), reduced in fat (< 11 g kg −1 ), and reduced in lactose (< 21.5 g kg −1 ). Acetic acid was higher in C yogurt and orotic was higher in I yogurt. No changes on the acidity, survival of starter culture bacterial, hardness, adhesiveness and rheological parameters were observed. C and G yogurts presented similar microstructures and differed from P and I yogurts which showed bigger protein agglomerates. G yogurt had the highest water holding capacity (WHC, 65.1%) and cohesiveness (0.52) values. Acceptability and purchase intent were similar among yogurts. G yogurt was sweeter and less acid than I and C yogurts. G and P yogurts were associated with positive terms sweet, smooth, pleasant, healthy and shiny, and negative terms lumpiness and thickness. C and I yogurts were perceived as pleasant, smooth, creamy, and homogeneous, and were associated with negative acid and strange taste descriptors. CONCLUSION The result indicated that G yogurt exhibited the most favorable sensory characteristics and highest WHC value, making it a promising candidate for the development of new high‐protein probiotic yogurts with reduced lactose and fat content.