Production and characterization of yogurt formulated with ɑ-D-mannan produced by Kluyveromyces marxianus

Yogurt is a popular dairy product known for its flavor and nutritional value. Consumer acceptance of yogurt depends largely on its structural integrity, sensory properties, and rheological behavior, and certain additives are necessary to improve its texture. Natural skimmed yogurt, due to its low-fat composition, has a manufacturing defect reflected in the texture and runniness of the product, increasing the need for thickeners and stabilizers to give the product the desired appearance and texture. Alternative sources of stabilizers/thickeners have been tested to offer a viable additive for use. Thus, this study aimed to propose a yogurt formulated with mannan polysaccharide produced by the yeast K. marxianus, to evaluate its ability to improve the technological and functional properties of the product. Formulations were tested with mannan concentrations ranging from 0.1 to 0.5%. The result shows that the yogurt formulated with 0.1% ɑ-D-mannan exhibits better rheological characteristics. The analysis of the product during the 30-day storage period showed that the product prepared maintained its adequate texture, physicochemical and microbiological characteristics. Thus, the mannan produced by K. marxianus proved to be a possible thickener and stabilizer to be used in the food industry, mainly in the formulation of yogurt.