"Yogurt from full-fat milk showed the highest values of apparent viscosity, followed by yogurt with 2.7% of inulin. The sensory properties of the yogurts differed mainly in terms of texture and taste. The highest scores were gained by yogurt from full-fat milk, but yogurt with 2.7% of inulin received only slightly lower scores," wrote M. Modzelewskakapitula and colleagues.
The researchers concluded, "The results indicate that inulin has potential as a fat replacer in yogurt."