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. © 2026 Society of Chemical Industry.