The status of Greek‐style yoghurt (GSY) as a healthy food could be challenged by its inherent high fat content. Glycomacropeptide (GMP) possesses characteristics that make it suitable as a fat replacer. GMP powder was incorporated into fat‐reduced formulations of GSY. The addition of 0.75% GMP reduced the granular consistency and the syneresis of GSY by 50 and 10%, respectively, at all levels of fat evaluated. Flow curves and firmness analysis showed that adding GMP decreased the elastic and viscous modulus, and yoghurt firmness. The consumer acceptance of low‐fat GSY containing 0.75% GMP decreased only after 30 days of storage.

中文翻译：

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在糖减少的希腊式酸奶中添加糖巨肽作为脂肪替代品

希腊式酸奶（GSY）作为健康食品的地位可能会因其固有的高脂肪含量而受到挑战。糖脂肽（GMP）具有使其适合用作脂肪替代品的特性。将GMP粉末掺入GSY的减脂配方中。在所评估的所有脂肪水平下，添加0.75％GMP都会分别使颗粒稠度和GSY脱水收缩分别降低50％和10％。流动曲线和硬度分析表明，添加GMP会降低弹性模量和粘性模量以及酸奶的硬度。消费者对包含0.75％GMP的低脂GSY的接受程度仅在储存30天后才下降。