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Khademi Dehkordi S, Jafari M. Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability. FSCT 2025; 22 (162) :73-89
URL: http://fsct.modares.ac.ir/article-7-73561-en.html

The use of fat substitutes with prebiotic properties, such as seeds gum, can be a suitable solution to improve the quality characteristics of low-fat products. In this research, response surface method with central composite design used to investigate the effect of basil seeds (0-0.2%) and fenugreek seeds gum (0-0.2%) on the physicochemical, textural and organoleptic properties of low-fat yogurt. The results showed that with the increase in the amount of gums in the low-fat yogurt formulation, the pH decreased. Addition of basil and fenugreek seeds gum reduced the syneresis of low-fat yogurt, while the water holding capacity and viscosity increased. Based on the results of sensory evaluation, the highest overall acceptance score was obtained in the treatments containing intermediate amounts of gums. The results of optimization with the central composite design showed that the best sample with optimum physicochemical and sensory properties was obtained when 0.14% of basil seed gum and 0.13% of fenugreek seed gum were used in the yogurt formulation. In the second part of the research, the viability of Bifidobacterium bifidum in the optimal yogurt formulation and different characteristics of low-fat yogurt was evaluated during the storage period. The results showed that by adding probiotic bacteria and increasing the storage time, the pH of the samples decreased while the acidity increased. The findings indicated that during the storage time, the amount of syneresis and viscosity of all samples increased, while the addition of probiotic bacteria did not have a significant effect on these parameters. Based on the results of counting probiotic bacteria, the use of optimal amounts of basil and fenugreek seeds gum had a positive effect on the viability of probiotic bacteria.