摘要：In this study, sugar beer fiber was added to yoghurt at various ratios and some technological properties and organoleptic properties of all samples were examined. For the trials, sugar beet pulp (SBP) which was obtained from sugar industry was used. Dietary fiber from SBP was prepared by a proper technique and then added to yoghurt. By this way, it was aimed to make yoghurt more functional for health. Yoghurt were prepared at two types: Plane and flavored type, and at the first stage, the ranges of dietary fiber addition were determined. When all the trials were examined, it was observed that %0.5-%2 (w/w) dietary fiber addition to yoghurt improved the consistency and also had a tolerable flavor.
