Iron fortification of reduced-fat bioyoghurt containing either short- or long-chain inulin

This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced-fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect the viable counts of the yoghurt starter microorganisms but slightly increased counts of Bifidobacterium animalis subsp. lactis. Iron and inulin significantly affected the textural attributes of the yoghurt, but did not modify the yoghurt flavour significantly. Also, in vitro assessments on the availability of calcium and iron were conducted and revealed that the supplementation of yoghurt with iron and inulin resulted in significant reduction in calcium and iron availability.