Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Abstract Addition of low-methoxyl pectin (LMP) was observed to reduce whey loss, improve firmness, rheology, quality and overall liking of low-fat set-yoghurt. LMP addition increased soluble solids content and resulted in higher bacterial counts (≥10 log CFU/g), acidity, bioactivity (DPPH• & ABTS+ μM Trolox/g), and lower pH of set yoghurts. A significant (p