Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Three reduced-fat stirred yogurts were prepared from reconstituted milk (12.5 g L−1 of milk-fat) added with native maize (YNMS), and chemically modified maize (YMS) or tapioca (YTS) starches (10 g L−1). The chemical composition, syneresis, flow and viscoelastic properties of the reduced-fat yogurts were evaluated and compared with those of a full-fat control yogurt (YC; 25 g L−1 of milk-fat) without starch. The rheological analysis showed that the YC exhibited lower apparent viscosity-shear rate profiles and dynamic viscoelastic moduli, but higher syneresis than the reduced-fat yogurts. The reduced-fat yogurts showed little variation in their flow and viscoelastic properties with storage time (15 days). The addition of native or chemically modified starches from different origin to reduced-fat yogurts contributed to the formation of more stable dispersed acidified milk gelled systems.