Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile
the yogurt containing 1.0% scleroglucan was rated highest in overall acceptability. These findings demonstrate that scleroglucan can serve as a natural, clean-label stabilizer and an alternative to skim milk powder in low-fat set-style yogurts.
Authors
- Marika Bielecka (ORCID: https://orcid.org/0000-0002-6770-2248)
- Marek Aljewicz (ORCID: https://orcid.org/0000-0001-7794-1923)
- Małgorzata Majcher (ORCID: https://orcid.org/0000-0003-4234-7881)
- Aneta Zofia Dąbrowska (ORCID: https://orcid.org/0000-0002-1069-6940)
- Łukasz Popławski (ORCID: https://orcid.org/0009-0002-8294-2474)
Institutions
- University of Warmia and Mazury in Olsztyn (PL)
- University of Life Sciences in Poznań (PL)
Publication Details
- Journal
- Molecules
- Published
- 2025-11-28
- DOI
- https://doi.org/10.3390/molecules30234581
- Citations
- 1
- Primary Topic
- Polysaccharides and Plant Cell Walls
- Type
- article
- Field-Weighted Citation Impact
- 1.75