عسل عامری نسب - دانشجوی کارشناسی ارشد گروه علوم و مهندس صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، کرج، ایران
فرامرز خدائیان - دانشیار گروه علوم و مهندس صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، کرج، ایران

Aim: The world's people have been recommended by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease, obesity and cancer. Developing non- and low-fat products also is a specific priority for the dairy industry. Methods: Since there is rare review article covering the complete comprehensive information of possible applications of novel fat replacers in the yogurt production, an attempt is made to write this review article with a main perspective on the use of these components for creation of innovative industrial applications and products, and to provide some viewpoints on the current situation and suggestions for future research directions. Results and discussion: Recently, a variety of low-calorie fat substitutes such as Versagel®, tragacanth gum, modified tapioca starch, β-glucan, inulin, guar gum, and whey protein products incorporated into the formulation of reduced fat yogurts to improve viscosity, texture and sensory attributes, minimize syneresis or spontaneous whey separation, and increase stability throughout storage life.Conclusion: It is demonstrated the use of a combination of two or more fat replacers, coupled with formula and procedural changes can reproduce textural and sensory characteristics reasonably well.

Low-fat yogurt, Functional ingredients, Dairy processing, Microstructure, Texture properties