Enzymatically modified corn fiber gum as a potential prebiotic and fat replacer in low-fat yogurt: Effects on probiotic viability and quality attributes

This study investigated the enzymatic hydrolysis of corn fiber gum (CFG) using Pectinex Ultra Color, combined with membrane separation, to obtain lower molecular weight fractions, namely CFGH1 (Mw > 30 kDa) and CFGH2 (Mw 10–30 kDa). Six batches of low-fat yogurt were prepared: Plain yogurt (Y), Probiotic yogurt (PY), and PY supplemented with inulin (Inu-PY), CFG (CFG-PY), CFGH1 (CFGH1-PY), or CFGH2 (CFGH2-PY). All prebiotics were added at a concentration of 10 g/kg. The yogurts were evaluated for their physicochemical and textural properties, and viability of Lactobacillus casei over the 24-day cold storage. All samples showed a gradual decrease in pH and a corresponding increase in titratable acidity over time. The addition of CFG and its hydrolysates reduced the whiteness index while increasing yellowness and redness compared with the controls. CFGH1-PY and CFGH2-PY exhibited the lowest syneresis and the highest water holding capacity, hardness, adhesiveness, chewiness, and gumminess, supported by dense and homogeneous microstructures. The inclusion of prebiotics enhanced the viability of L. casei , maintaining counts above 10 6 CFU/g in CFGH1-PY, CFGH2-PY, and Inu-PY throughout storage. These findings provide scientific evidence supporting the incorporation of CFG and its hydrolysates as fiber-based additives in the development of functional, reduced-fat dairy products. • The enzymatic hydrolysis of corn fiber gum (CFG) was investigated. • Hydrolyzed fractions enhanced yogurt texture, water holding capacity, and hardness. • Hydrolyzed fractions kept the probiotic viability above 10 6 CFU/g during storage. • Yogurts with hydrolyzed fractions showed the lowest syneresis among the samples. • CFG hydrolysates are promising prebiotics and fat replacers for low-fat probiotic yogurt.