The objective was to determine whether or not the incorporation of a combination of probiotic bacteria and fibers affects the physico-chemical and sensory characteristics of fat free yogurts. Different fibers namely Fibergum, Fibersol-2, Benefiber, Hydrobind, QC 40 and ST-Gel were incorporated separately in the yogurt mixes. All yogurts were manufactured with yogurt culture bacteria and the probiotic mixed culture ABC-1. Yogurts manufactured with Hydrobind exhibited the least syneresis (released serum). Use of the other fibers resulted in syneresis which were not significantly different from the control. Yogurt manufactured with Hydrobind was the most viscous. The pH of the yogurts were not significantly affected by the incorporation of the fibers.Yogurts with Fibersol-2, Benefiber and QC 40 had higher L values than the rest of the yogurts. Yogurts containing Hydrobind had the highest a values, and yogurts containing Fibersol-2, Benefiber and QC 40 had the highest b values. Flavor scores for yogurts with ST-Gel, QC 40, Fibersol-2 and Benefiber were high and not significantly different from the control. Body and texture, and appearance scores for yogurts with ST-Gel, Fiber-gum were high and not significantly different from the control. Different types of fibers affected various attributes of fat free yogurts containing probiotics.
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