Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties

Abstract

Abstract In this work, agavins (agave plant fructans) potential as fat replacer in dairy products was evaluated. Yogurt non-fat and fat reduced samples were prepared, agavins from Agave angustifolia and A. potatorum species were added to fat reduced products to evaluate their effect on the physicochemical, rheological, and sensory properties in the final products. Significant differences in the viscosity, syneresis and water retention capacity were observed among samples. All yogurts exhibited characteristics typical of a weak viscoelastic gel (G >G ) and strain-thinning behavior. Physicochemical and rheological differences were strongly related to the agavins amount in yogurt fat-reduced samples. Agavins did not impact sensory attributes such color, smell, and taste in fact; they improved mouth feel and texture. HPAEC-PAD profiles demonstrated that agavins remain unaffected along the yogurt elaboration process. FTIR spectra showed remarkable differences on all final products composition, been more evident on fatty acids and carbohydrates regions. FTIR-PCA models allowed samples classification among treatments and samples discrimination according to the agavins content. Agavins addition to dairy products has a great potential as functional ingredient in the manufacture of low-fat, prebiotics and symbiotic products. Finally, compiled information increases our knowledge on the broad technological functionality that agavins may have in other food industry niches.