Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

Scanning electron micrographs of yogurts stabilized with different concentrations of whey protein concentrate. A) CNY; B) WPY7.5; C) WPY 15; D) WPY20. Yogurt codes are shown in Table 2. lb = lactobacilli, and st = streptococci. Magnification is 3,000×. Scale bar = 5μm.

Scanning electron micrographs of yogurt stabilized with different concentration of gum tragacanth. A) GTY0.25; B) GTY0.5; C) GTY0.75; D) GTY1. Yogurt codes are shown in Table 2. lb = lactobacilli. Magnification is 3,000×. Scale bar = 5μm.

Scanning electron micrographs of yogurt network stabilized with 1g/L gum tragacanth. GT = gum tragacanth trains. Magnification is 2,800×, scale bar = 2μm and 7,300×, scale bar = 5μm, for left- and right-hand micrographs, respectively.