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Current IssueSpecial IssueEditorial BoardOnline First ArticlesArchive

Review Article

Application of Soluble Fiber in Goat Milk Yogurt: Types, Effects and Mechanisms: A Review

S
Syntiya Inanda Khoidir1
https://orcid.org/0009-0005-3353-5575
F
Fithri Choirun Nisa2,*
https://orcid.org/0000-0002-0721-6467
W
Wenny Bekti Sunarharum2
https://orcid.org/0000-0002-0195-3474
N
Norliza Binti Julmohammad3
1Master Program of Agricultural Product Technology, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia.
2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia.
3Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.

ABSTRACT

The addition of soluble fiber to goat milk yogurt become a strategic approach to improve the physical stability, functional value and microbial viability of the product. This study aims to compare various types of soluble fiber based on their chemical structure, solubility, gel-forming ability and their impact on the physicochemical, microbiological and sensory characteristics of goat milk yogurt. The study shows that soluble fiber can improve the characteristics of goat’s milk yogurt, depending on the type of soluble fiber used. The addition of soluble fiber improves the yogurt’s texture, making it denser, reducing syneresis, increasing water-holding capacity and not inhibiting culture viability. This study confirms that selecting the right type and concentration of soluble fiber can guide the development of goat’s milk yogurt as a functional food with high added value. These findings also provide a scientific basis for the formulation of fiber-based products, as well as opening up opportunities for further research on the synergistic effects between fibers and the exploration of sustainable local raw materials.

INTRODUCTION

Goat milk yogurt has substantial nutritional benefits compared to cow milk types, such as improved digestion and low allergenicity providing it an appealing option for functional food (Al-Bedrani et al., 2023). This is due to the nutritional composition, including high-quality protein, a low αs1-casein ratio, the presence of medium-chain fatty acids and small globule size (1.5 µm), which improves digestibility (Muñoz-Tebar et al., 2024). However, goat milk products have limitations, particularly in their sensory characteristics, such as a strong goat flavor and aroma and textural properties characterized by reduced viscosity and limited physical stability due to syneresis because the low component of as1-casein (Dong et al., 2022; Hammam et al., 2022). These limits can affect consumer acceptance and limit market penetration. Adding hydrocolloids, such as soluble fiber, which serve as texturizing and stabilizing agents in food systems, is a potential method to solve these weaknesses.
       
Soluble dietary fibers have ability to interact with milk proteins, modify rheological characteristics and serve as prebiotic substrates for beneficial microorganisms, rendering them particularly relevant in fermented dairy applications (Guan et al., 2021). Some types of soluble fiber commonly used in yogurt fortification include pectin, inulin, β-glucan and gum arabic (Bankole et al., 2023), each has different physicochemical characteristics and functional capabilities, such as gel-forming ability, water binding, effects on microbial viability and influences on the flavor profile and texture of the final product. Although several studies have evaluated the use of specific soluble fibers in yogurt systems, comprehensive studies comparing the effects of different types of soluble fiber, specifically in a goat milk matrix, are still limited.
       
This review systematically synthesizes the current state of knowledge concerning the application of soluble fibers in goat milk yogurt. This article discusses various types of soluble fibers that have been used, the complex mechanisms governing their interaction with goat milk components and their impact on physicochemical, textural, rheological and microbiological characteristics. Additionally, the discussion covers consumer acceptance and sensory properties, providing a comprehensive overview of the mechanisms and acceptance of soluble fiber in goat’s milk.
       
This review uses papers regarding goat milk yogurt, including soluble fiber, sourced from Scopus, PubMed/MEDLINE and Google Scholar.  The search terms encompass “soluble fiber,” “goat milk yogurt,” “soluble fiber in yogurt,” “textural properties,” “rheological properties” and “physicoch- emical properties.”  Additionally, there are additional keywords relevant to the paper, such as “soluble polysacc-harides” and “soluble fiber in dairy products.” Specific fiber terminology has been applied alongside “goat milk yogurt” to gather research focusing on particular fiber types.
       
To maintain the quality and specificity of the review, certain inclusion and exclusion criteria are applied. Only peer-reviewed articles published in English will be considered. To ensure that this review accurately reflects the latest developments and current research trends, the publication scope is limited to studies conducted between 2010 and 2025. Studies investigating the direct application of soluble fiber in goat milk yogurt are included, with a specific focus on the type of fiber, its interaction mechanisms with milk components and its influence on physicochemical, textural, rheological and microbiological properties.
 
Soluble fiber in the food system
 
Pectin, β-glucan, gums, fructans and resistant starch are among the most popular categories of soluble fiber, which have water-soluble properties (Guan et al., 2021). The molecular structure of each type is different and provides unique functional and physicochemical characteristics. Their diverse applications and health effects are directly correlated with the variability in their structural composition across different sources. This complex nature highlights the importance of obtaining an extensive analysis of substances to evaluate their potential in food formulations (Poutanen et al., 2018).
       
The properties of soluble fiber are based on plant origin, chemical structure and extraction method. β-glucan structure (Fig 1), a linear polysaccharide of D-glucose molecules linked by β-(1→ 3) and β-(1→4) glycosidic bonds, is found in cereal grains, particularly wheat and barley (Singla et al., 2024; Tosh and Bordenave, 2021). Despite its moderate solubility, beta-glucan exhibits substantial functional benefits in yogurt, including increased viscosity and WHC and decreased syneresis (Anli et al., 2023). However, its gel-forming potential is limited, being more likely to form pseudoplastic aggregates than true gels. According to Kurtuldu and Ozcan, (2018), Although beta-glucan might cause phase separation at high concentrations (>0.24 w/w), its use within optimal limits still supports a stable texture without compromising the viability of yogurt cultures.

Fig 1: β-glucan and pectin structure (Arimpi and Pandia, 2019; Sima et al., 2018).


       
Pectin is a complex heterogeneous polysaccharide composed of a backbone of α-(1→ 4)-linked D-galacturonic acid residues interspersed with rhamnose and branched with neutral sugar side chains, primarily derived from fruits and vegetables, especially citrus peel and apple pomace (Yi et al., 2024). Pectin is widely used as a gelling agent, thickener and stabilizer in jams, jellies and dairy products (Panwar et al., 2023). Its solubility characteristics and gel-forming ability make pectin a potential candidate for yogurt fortification. Research conducted by Arioui et al., (2017) showed that pectin used from Citrus sinensis orange peel has high solubility and gel formation by interacting with milk protein and calcium. This gel formation can increase viscosity, acidity, WHC, culture viability and sensory acceptability, as well as reduce syneresis of yogurt.
       
Soluble fiber is also found in legumes and tubers. Inulin and fructans such as fructo-oligosaccharides (FOS) are obtained from chicory root, Jerusalem artichoke tubers and onions (Liu et al., 2016; Maroufi et al., 2018; Sen et al., 2023). This is an indigestible fructose polymer, known for its prebiotic effects, which promotes the growth of beneficial gut bacteria (Tawfick et al., 2022). Guar gum derived from guar beans and locust bean gum derived from carob seeds, are galactomannans widely used as thickeners and stabilizers in various food formulations, including sauces and ice cream. Xanthan gum is also widely used as a thickening and stabilizing agent (Bhat et al., 2022). Byproducts from food processing, such as pomelo sponge layer and persimmon residue, are a source of soluble fiber that can be utilized to extract soluble dietary fiber with beneficial properties (Castillo et al., 2023; Chen et al., 2024). These sources offer a variety of options for modifying the health benefits and characteristics of food products.
 
Interactions of soluble fiber with other milk components
 
The function of soluble fiber in the milk system is affected by its interactions with other components, such as water, proteins, lipids and minerals (Zhuang et al., 2024). Interaction with other components can modify the texture, stability and nutritional quality of milk products (Al Faruq et al., 2025). Soluble fiber contains several hydroxyl groups that interact with water molecules via hydrogen bonding.  Therefore, the fiber swelling, increase in viscosity and hydrating.  The capacity of soluble fiber to hold water determines the moisture content, rheological properties and shelf life. Additionally, several soluble fibers can absorb water, providing them effective fat substitutes by reducing the amount of calories in products such as sauces, while preserving desirable flavor and aroma (Nikolić et al., 2024).
       
The interaction of soluble fiber with proteins in complex formation might stabilize emulsions, modify gel strength, or affect protein digestibility. Soluble fibers with amphiphilic properties that interact with proteins, can make oil-in-water emulsions more stable, which stops phase separation in the product (Henao-Ardila et al., 2024). The interaction of soluble fiber with lipids can decrease lipid digestion by binding to gastrointestinal components such as bile salts and lipase. Gel formation in acidic conditions leads to increased lipid flocculation or microgel formation (Espinal-Ruiz et al., 2014). This binding can reduce the surface area available for lipase activity, thus inhibiting the enzyme’s ability to absorb fat. Minerals and other micronutrients can interact with soluble fiber. The presence of charged groups in fiber affects the chelation of metal ions, which can alter their absorption. However, some studies suggest that soluble fiber can enhance mineral absorption, depending on the fiber type and its matrix conditions (Chawla and Patil, 2010).
       
The interaction between soluble fiber and other food components is a crucial determinant of its overall effectiveness. Hydration properties influence product water content, texture and stability. In addition to hydration, interactions with proteins, lipids and minerals can lead to complex formation, emulsion stabilization, or altered nutrient absorption (Espinal-Ruiz et al., 2014). In nutrition research, it is important to focus on the food matrix, as the food matrix significantly influences fiber function and its effectiveness on health outcomes (Poutanen et al., 2018). These complex interactions highlight the importance of a thorough understanding of how soluble fiber operates within complex food systems.
 
Types of soluble fiber applied in goat milk yogurt
 
Several soluble fibres have been investigated for their ability to improve the quality and functionality of goat milk yoghurt.  The chemical structures and origins of these fibres result in varied interactions within the complex milk matrix.  Common types include inulin, plant-derived polysaccharides and fruit pulps, each presenting distinct characteristics to the final product. Table 1 shows the different impacts of soluble fiber applied to the goat milk yogurt. According to Table 1, the functional characteristics of soluble fiber in goat milk yogurt products are significantly affected by its source and physicochemical properties, particularly its solubility and gel-forming ability. Highly soluble fibers such as pectin, inulin and gums (both xanthan and guar) generally show a positive effect on water holding capacity (WHC), viscosity and syneresis reduction. Pectin derived from orange peel (Arioui et al., 2017) and commercial gums (Rafiq et al., 2020) enhance the physical stability of yogurt while preserving sensory acceptability, without affecting its taste or texture. This affirms that the interaction between fiber and milk proteins, particularly calcium and casein, is crucial in establishing a stable gel structure.

Table 1: Soluble fiber type applied in the goat milk yogurt.


       
In comparison, fibers with moderate to low gelling capacity, such as β-glucan derived from oats or barley (Anli et al., 2023; Kurtuldu and Ozcan, 2018), demonstrate more intricate effects.  Although β-glucan can enhance viscosity and water-holding capacity, its tendency to induce phase separation at elevated concentrations might affect homogeneity and texture preference.  This behavior reveals a constraint in the stability of fiber dispersion inside the milk matrix, requiring alternative technical methods like microfluidization to prevent phase separation.
       
Fibers derived from other natural sources, like jujube mucilage (Yekta and Ansari, 2019) and soluble fiber from carrot powder (Dong et al., 2022), have encouraging functional properties, nevertheless, with a comparatively decreased gel-forming capacity. Meanwhile, carrot fibers exhibited heightened viscosity and a reduction in flow index; but the slight elevation in pH suggested that the interaction between the fibers and the starting culture was quite weak. This cross-study comparison demonstrates that the efficacy of soluble fiber as a functional agent in yogurt is dependent to its solubility, gelling capacity, chemical composition, molecular weight and interactions with other constituents.
 
Mechanisms of interaction between soluble fibers and goat milk yogurt
 
The function of soluble fiber in goat’s milk yogurt depends on its complex interactions with the components of milk, such as protein and water. These interactions funda-mentally alter the structural network and physicochemical characteristics of the yogurt matrix. In molecular interactions with casein and whey proteins, soluble fiber form a gel and modified structural through various molecular forces. Non-covalent interactions, such as hydrogen bonds, hydrophobic interactions, electrostatic forces and van der Waals forces, determine the binding affinity between saccharides and whey proteins (Zhang et al., 2025). The type and strength of these interactions are highly dependent on factors such as pH, temperature and the unique molecular properties of the protein and fiber. pH plays a central role during yogurt fermentation, as it influences microbial activity, product safety and the physicochemical stability of dairy systems. Previous studies have reported that changes in pH during fermentation affect yogurt quality attributes and the behaviour of milk-based matrices, thereby highlighting the importance of pH in shaping the interactions among milk components and supplementary ingredients (Arbër et al., 2026).
       
Pectin’s ability to dissolve and form gels makes it an alternative for adding to yogurt. Fig 2 shows that pectin in the right amount can keep casein micelles evenly distributed and prevent precipitate formation at acidic pH (less than 5). The gel formed from pectin binds the casein micelles, which helps the particles stick together. Hydrophobic effects are recognized as a key determinant in protein-polyphenol binding and similar principles apply to the interaction between proteins and the complex polysaccharides found in fiber (Ma et al., 2024). The molecular weight and hydrophobicity of soluble fiber molecules have a significant impact on how they interact with milk proteins. Some fibers can form soluble complexes with proteins, which can alter their stability and how well they mix with other substances (Zhang et al., 2024). This implies a direct molecular influence on protein behavior during fermentation and storage.

Fig 2: Schematic illustration of casein-pectin interaction (redrawn based on Wusigale et al. (2020)).


 
Effects of soluble fiber addition on goat milk yogurt properties
 
Incorporating soluble fiber into goat’s milk yogurt alters certain quality factors.  The micelle size of goat milk casein protein is 100 to 200 nm, causing differences in their sedimentation rate, solubilization and heat stability (Muñoz-Salinas et al., 2023). This size can affect the mechanism of adding SDF to form a gel. The effects include fundamental changes in physicochemical attributes as well as more intricate impacts on microbial viability and human perception. The consequences usually depend on the fiber type, its quantity and the processing method utilized.
 
Physicochemical characteristics 
 
The incorporation of soluble fiber into goat’s milk yogurt significantly influences its physicochemical characteristics.  Consistent observations in multiple investigations pertain to the impact on pH and titratable acidity (TTA).  Certain studies suggest that the pH of yogurt inoculated with Lactobacillus acidophilus decreases slowly during storage; however, the inclusion of specific fibers or encapsulated probiotics may not substantially influence pH and acidity relative to control yogurt (Ribeiro et al., 2014).  However, liberated bacteria can decrease pH and elevate acidity.  Incorporating red ginger juice increases the total titratable acidity (TTA) of goat milk yogurt (Melia et al., 2022). Water holding capacity (WHC) and syneresis are two essential quality metrics. Soluble fiber frequently enhances water-holding capacity and reduces syneresis. 
       
Inulin and maltodextrin in skim goat milk yogurt enhanced water-holding capacity; however, all formulations had a reduction during storage (Costa et al., 2022).  Incorporating protein components such sodium caseinate (SC), whey protein concentrate (WPC) and milk protein concentrate (MPC) enhances the stability of goat’s milk yogurt, reducing the possibility of separation and improving water retention (Rahi et al., 2023).  This outcome indicates that including functional components is an effective method for handling water. Jujube polysaccharide (JP) may enhance the water holding capacity (WHC) of goat cheese (Wang et al., 2023).  The brightness (L*) of yogurt may also vary; for instance, the addition of cupuassu pulp increases L* during storage.
 
Textural and rheological characteristics 
 
Incorporating soluble fiber into goat’s milk yogurt enhances its texture and rheological properties. Numerous investigations indicate advantageous enhancements that rectify the inherent deficiencies of goat milk yogurt in comparison to cow’s milk alternatives. Fiber typically enhances the appearance of thickness and firmness. Inulin and maltodextrin significantly enhance the thickness of nonfat goat milk yogurt and the viscosity index increases during refrigeration (Costa et al., 2022).  Yogurt containing added prebiotics has a thicker consistency upon completion of storage. Incorporating fiber, such as polymerized goat milk whey protein, enhances viscosity and diminishes syneresis, thus establishing a stable protein network (Tian et al., 2023). 
       
Limosilactobacillus mucosae CNPC007, a supplemental culture assumed to generate exopolysaccharides (a form of soluble fiber), yielded yogurt that was about 1.5 times thicker, resulting in a denser microstructure (de Morais et al., 2022).  The interaction of fibers with the protein matrix is typically cited as the reason for the gel’s enhanced strength and reduced water mobility.  Cupuassu pulp with probiotics has been demonstrated to diminish perceived viscosity and stiffness, suggesting a targeted impact on particular fibers or combinations. Encapsulated Lactobacillus acidophilus, covered with whey protein and xanthan gum, enhances the firmness, stickiness and viscosity of yogurt, while diminishing syneresis and cohesiveness (Ribeiro et al., 2014). 
       
Jujube polysaccharide (JP) enhances the hardness and rheological properties of goat milk cheese, leading to a denser and more stable casein matrix (Wang et al., 2023).  Conversely, Lycium barbarum polysaccharides (LBP) enhance the ease of the texture. The incorporation of various protein fractions (SC, WPC, MPC) renders goat milk yogurt denser, more elastic and adhesive (Rahi et al., 2023).
 
Viability of probiotics and their microbiological effects
 
Incorporating soluble fiber into goat’s milk yogurt not only enhances the texture but also aids in the preservation of probiotic microbes, hence increasing the product’s functionality.  Numerous soluble fibers function as prebiotics, facilitating the proliferation of beneficial bacteria.  Inulin, a recognized prebiotic, has demonstrated the capacity to enhance the survivability of probiotic strains in fermented dairy products (Wibawanti et al., 2022). Investigations into goat milk yogurt fortified with probiotics and prebiotics (synbiotic yogurt) indicate that probiotic bacteria, specifically Lactobacillus acidophilus LA-5, maintain viability at elevated concentrations (≤ 7 log cfu•mL-1) throughout 28 days of refrigerated storage, surpassing the minimum threshold necessary for physiological advantages (Ribeiro et al., 2023). 
               
The indigenous Limosilactobacillus mucosae CNPC007 sustained a high concentration (>8.5 log cfu/g) throughout storage in goat probiotic yogurt, demonstrating its functional potential (de Morais et al., 2022). Microencapsulation of probiotics, often employing soluble polymers such as sodium alginate and coatings like xanthan and whey protein, significantly enhances bacterial viability. This protective mechanism sustains probiotic levels above therapeutic thresholds, which is crucial for achieving health benefits. Certain soluble components, including cysteine, whey protein concentrate, acid casein hydrolysate and tryptone, have demonstrated the ability to enhance the stability of bifidobacteria in yogurt (Olson and Aryana, 2022). Bioactive peptides derived from soy whey shown antibacterial efficacy, diminishing the concentrations of Escherichia coli and Staphylococcus aureus in yogurt, suggesting that fiber-associated constituents can improve food safety and prolong shelf life (Mashayekh et al., 2023).

CONCLUSION

This study demonstrates that soluble fiber provides a multifunctional contribution to goat milk yogurt fortification, encompassing physicochemical, microbiological and sensory aspects. The study revealed that the type of soluble fiber differs in its effect on physical stability, microbial viability and sensory attributes, depending on its chemical structure, solubility and gel-forming ability. Pectin proved most effective in forming a gel network that strengthens the yogurt structure and reduces syneresis. Inulin and β-glucan provide prebiotic benefits that increase microbial viability and improve texture and mouthfeel, particularly in low-fat yogurt. Gums such as xanthan gum and gum arabic also improve viscosity and stability, although their biological contribution is more limited. These findings confirm that fortifying goat milk yogurt with soluble fiber can not only improve stability and sensory quality but also expand the product’s functionality as a health food. Selecting the right fiber, based on the characteristics of the target product, is a crucial aspect of formulation. This study also opens new directions for research examining the synergistic effects between fibers, post-fermentation bioactivity and the use of local fiber sources as an innovative strategy in developing goat milk-based fermented milk products.

CONFLICT OF INTEREST

The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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    Review Article

    Application of Soluble Fiber in Goat Milk Yogurt: Types, Effects and Mechanisms: A Review

    S
    Syntiya Inanda Khoidir1
    https://orcid.org/0009-0005-3353-5575
    F
    Fithri Choirun Nisa2,*
    https://orcid.org/0000-0002-0721-6467
    W
    Wenny Bekti Sunarharum2
    https://orcid.org/0000-0002-0195-3474
    N
    Norliza Binti Julmohammad3
    1Master Program of Agricultural Product Technology, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia.
    2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia.
    3Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.

    ABSTRACT

    The addition of soluble fiber to goat milk yogurt become a strategic approach to improve the physical stability, functional value and microbial viability of the product. This study aims to compare various types of soluble fiber based on their chemical structure, solubility, gel-forming ability and their impact on the physicochemical, microbiological and sensory characteristics of goat milk yogurt. The study shows that soluble fiber can improve the characteristics of goat’s milk yogurt, depending on the type of soluble fiber used. The addition of soluble fiber improves the yogurt’s texture, making it denser, reducing syneresis, increasing water-holding capacity and not inhibiting culture viability. This study confirms that selecting the right type and concentration of soluble fiber can guide the development of goat’s milk yogurt as a functional food with high added value. These findings also provide a scientific basis for the formulation of fiber-based products, as well as opening up opportunities for further research on the synergistic effects between fibers and the exploration of sustainable local raw materials.

    INTRODUCTION

    Goat milk yogurt has substantial nutritional benefits compared to cow milk types, such as improved digestion and low allergenicity providing it an appealing option for functional food (Al-Bedrani et al., 2023). This is due to the nutritional composition, including high-quality protein, a low αs1-casein ratio, the presence of medium-chain fatty acids and small globule size (1.5 µm), which improves digestibility (Muñoz-Tebar et al., 2024). However, goat milk products have limitations, particularly in their sensory characteristics, such as a strong goat flavor and aroma and textural properties characterized by reduced viscosity and limited physical stability due to syneresis because the low component of as1-casein (Dong et al., 2022; Hammam et al., 2022). These limits can affect consumer acceptance and limit market penetration. Adding hydrocolloids, such as soluble fiber, which serve as texturizing and stabilizing agents in food systems, is a potential method to solve these weaknesses.
           
    Soluble dietary fibers have ability to interact with milk proteins, modify rheological characteristics and serve as prebiotic substrates for beneficial microorganisms, rendering them particularly relevant in fermented dairy applications (Guan et al., 2021). Some types of soluble fiber commonly used in yogurt fortification include pectin, inulin, β-glucan and gum arabic (Bankole et al., 2023), each has different physicochemical characteristics and functional capabilities, such as gel-forming ability, water binding, effects on microbial viability and influences on the flavor profile and texture of the final product. Although several studies have evaluated the use of specific soluble fibers in yogurt systems, comprehensive studies comparing the effects of different types of soluble fiber, specifically in a goat milk matrix, are still limited.
           
    This review systematically synthesizes the current state of knowledge concerning the application of soluble fibers in goat milk yogurt. This article discusses various types of soluble fibers that have been used, the complex mechanisms governing their interaction with goat milk components and their impact on physicochemical, textural, rheological and microbiological characteristics. Additionally, the discussion covers consumer acceptance and sensory properties, providing a comprehensive overview of the mechanisms and acceptance of soluble fiber in goat’s milk.
           
    This review uses papers regarding goat milk yogurt, including soluble fiber, sourced from Scopus, PubMed/MEDLINE and Google Scholar.  The search terms encompass “soluble fiber,” “goat milk yogurt,” “soluble fiber in yogurt,” “textural properties,” “rheological properties” and “physicoch- emical properties.”  Additionally, there are additional keywords relevant to the paper, such as “soluble polysacc-harides” and “soluble fiber in dairy products.” Specific fiber terminology has been applied alongside “goat milk yogurt” to gather research focusing on particular fiber types.
           
    To maintain the quality and specificity of the review, certain inclusion and exclusion criteria are applied. Only peer-reviewed articles published in English will be considered. To ensure that this review accurately reflects the latest developments and current research trends, the publication scope is limited to studies conducted between 2010 and 2025. Studies investigating the direct application of soluble fiber in goat milk yogurt are included, with a specific focus on the type of fiber, its interaction mechanisms with milk components and its influence on physicochemical, textural, rheological and microbiological properties.
     
    Soluble fiber in the food system
     
    Pectin, β-glucan, gums, fructans and resistant starch are among the most popular categories of soluble fiber, which have water-soluble properties (Guan et al., 2021). The molecular structure of each type is different and provides unique functional and physicochemical characteristics. Their diverse applications and health effects are directly correlated with the variability in their structural composition across different sources. This complex nature highlights the importance of obtaining an extensive analysis of substances to evaluate their potential in food formulations (Poutanen et al., 2018).
           
    The properties of soluble fiber are based on plant origin, chemical structure and extraction method. β-glucan structure (Fig 1), a linear polysaccharide of D-glucose molecules linked by β-(1→ 3) and β-(1→4) glycosidic bonds, is found in cereal grains, particularly wheat and barley (Singla et al., 2024; Tosh and Bordenave, 2021). Despite its moderate solubility, beta-glucan exhibits substantial functional benefits in yogurt, including increased viscosity and WHC and decreased syneresis (Anli et al., 2023). However, its gel-forming potential is limited, being more likely to form pseudoplastic aggregates than true gels. According to Kurtuldu and Ozcan, (2018), Although beta-glucan might cause phase separation at high concentrations (>0.24 w/w), its use within optimal limits still supports a stable texture without compromising the viability of yogurt cultures.

    Fig 1: β-glucan and pectin structure (Arimpi and Pandia, 2019; Sima et al., 2018).


           
    Pectin is a complex heterogeneous polysaccharide composed of a backbone of α-(1→ 4)-linked D-galacturonic acid residues interspersed with rhamnose and branched with neutral sugar side chains, primarily derived from fruits and vegetables, especially citrus peel and apple pomace (Yi et al., 2024). Pectin is widely used as a gelling agent, thickener and stabilizer in jams, jellies and dairy products (Panwar et al., 2023). Its solubility characteristics and gel-forming ability make pectin a potential candidate for yogurt fortification. Research conducted by Arioui et al., (2017) showed that pectin used from Citrus sinensis orange peel has high solubility and gel formation by interacting with milk protein and calcium. This gel formation can increase viscosity, acidity, WHC, culture viability and sensory acceptability, as well as reduce syneresis of yogurt.
           
    Soluble fiber is also found in legumes and tubers. Inulin and fructans such as fructo-oligosaccharides (FOS) are obtained from chicory root, Jerusalem artichoke tubers and onions (Liu et al., 2016; Maroufi et al., 2018; Sen et al., 2023). This is an indigestible fructose polymer, known for its prebiotic effects, which promotes the growth of beneficial gut bacteria (Tawfick et al., 2022). Guar gum derived from guar beans and locust bean gum derived from carob seeds, are galactomannans widely used as thickeners and stabilizers in various food formulations, including sauces and ice cream. Xanthan gum is also widely used as a thickening and stabilizing agent (Bhat et al., 2022). Byproducts from food processing, such as pomelo sponge layer and persimmon residue, are a source of soluble fiber that can be utilized to extract soluble dietary fiber with beneficial properties (Castillo et al., 2023; Chen et al., 2024). These sources offer a variety of options for modifying the health benefits and characteristics of food products.
     
    Interactions of soluble fiber with other milk components
     
    The function of soluble fiber in the milk system is affected by its interactions with other components, such as water, proteins, lipids and minerals (Zhuang et al., 2024). Interaction with other components can modify the texture, stability and nutritional quality of milk products (Al Faruq et al., 2025). Soluble fiber contains several hydroxyl groups that interact with water molecules via hydrogen bonding.  Therefore, the fiber swelling, increase in viscosity and hydrating.  The capacity of soluble fiber to hold water determines the moisture content, rheological properties and shelf life. Additionally, several soluble fibers can absorb water, providing them effective fat substitutes by reducing the amount of calories in products such as sauces, while preserving desirable flavor and aroma (Nikolić et al., 2024).
           
    The interaction of soluble fiber with proteins in complex formation might stabilize emulsions, modify gel strength, or affect protein digestibility. Soluble fibers with amphiphilic properties that interact with proteins, can make oil-in-water emulsions more stable, which stops phase separation in the product (Henao-Ardila et al., 2024). The interaction of soluble fiber with lipids can decrease lipid digestion by binding to gastrointestinal components such as bile salts and lipase. Gel formation in acidic conditions leads to increased lipid flocculation or microgel formation (Espinal-Ruiz et al., 2014). This binding can reduce the surface area available for lipase activity, thus inhibiting the enzyme’s ability to absorb fat. Minerals and other micronutrients can interact with soluble fiber. The presence of charged groups in fiber affects the chelation of metal ions, which can alter their absorption. However, some studies suggest that soluble fiber can enhance mineral absorption, depending on the fiber type and its matrix conditions (Chawla and Patil, 2010).
           
    The interaction between soluble fiber and other food components is a crucial determinant of its overall effectiveness. Hydration properties influence product water content, texture and stability. In addition to hydration, interactions with proteins, lipids and minerals can lead to complex formation, emulsion stabilization, or altered nutrient absorption (Espinal-Ruiz et al., 2014). In nutrition research, it is important to focus on the food matrix, as the food matrix significantly influences fiber function and its effectiveness on health outcomes (Poutanen et al., 2018). These complex interactions highlight the importance of a thorough understanding of how soluble fiber operates within complex food systems.
     
    Types of soluble fiber applied in goat milk yogurt
     
    Several soluble fibres have been investigated for their ability to improve the quality and functionality of goat milk yoghurt.  The chemical structures and origins of these fibres result in varied interactions within the complex milk matrix.  Common types include inulin, plant-derived polysaccharides and fruit pulps, each presenting distinct characteristics to the final product. Table 1 shows the different impacts of soluble fiber applied to the goat milk yogurt. According to Table 1, the functional characteristics of soluble fiber in goat milk yogurt products are significantly affected by its source and physicochemical properties, particularly its solubility and gel-forming ability. Highly soluble fibers such as pectin, inulin and gums (both xanthan and guar) generally show a positive effect on water holding capacity (WHC), viscosity and syneresis reduction. Pectin derived from orange peel (Arioui et al., 2017) and commercial gums (Rafiq et al., 2020) enhance the physical stability of yogurt while preserving sensory acceptability, without affecting its taste or texture. This affirms that the interaction between fiber and milk proteins, particularly calcium and casein, is crucial in establishing a stable gel structure.

    Table 1: Soluble fiber type applied in the goat milk yogurt.


           
    In comparison, fibers with moderate to low gelling capacity, such as β-glucan derived from oats or barley (Anli et al., 2023; Kurtuldu and Ozcan, 2018), demonstrate more intricate effects.  Although β-glucan can enhance viscosity and water-holding capacity, its tendency to induce phase separation at elevated concentrations might affect homogeneity and texture preference.  This behavior reveals a constraint in the stability of fiber dispersion inside the milk matrix, requiring alternative technical methods like microfluidization to prevent phase separation.
           
    Fibers derived from other natural sources, like jujube mucilage (Yekta and Ansari, 2019) and soluble fiber from carrot powder (Dong et al., 2022), have encouraging functional properties, nevertheless, with a comparatively decreased gel-forming capacity. Meanwhile, carrot fibers exhibited heightened viscosity and a reduction in flow index; but the slight elevation in pH suggested that the interaction between the fibers and the starting culture was quite weak. This cross-study comparison demonstrates that the efficacy of soluble fiber as a functional agent in yogurt is dependent to its solubility, gelling capacity, chemical composition, molecular weight and interactions with other constituents.
     
    Mechanisms of interaction between soluble fibers and goat milk yogurt
     
    The function of soluble fiber in goat’s milk yogurt depends on its complex interactions with the components of milk, such as protein and water. These interactions funda-mentally alter the structural network and physicochemical characteristics of the yogurt matrix. In molecular interactions with casein and whey proteins, soluble fiber form a gel and modified structural through various molecular forces. Non-covalent interactions, such as hydrogen bonds, hydrophobic interactions, electrostatic forces and van der Waals forces, determine the binding affinity between saccharides and whey proteins (Zhang et al., 2025). The type and strength of these interactions are highly dependent on factors such as pH, temperature and the unique molecular properties of the protein and fiber. pH plays a central role during yogurt fermentation, as it influences microbial activity, product safety and the physicochemical stability of dairy systems. Previous studies have reported that changes in pH during fermentation affect yogurt quality attributes and the behaviour of milk-based matrices, thereby highlighting the importance of pH in shaping the interactions among milk components and supplementary ingredients (Arbër et al., 2026).
           
    Pectin’s ability to dissolve and form gels makes it an alternative for adding to yogurt. Fig 2 shows that pectin in the right amount can keep casein micelles evenly distributed and prevent precipitate formation at acidic pH (less than 5). The gel formed from pectin binds the casein micelles, which helps the particles stick together. Hydrophobic effects are recognized as a key determinant in protein-polyphenol binding and similar principles apply to the interaction between proteins and the complex polysaccharides found in fiber (Ma et al., 2024). The molecular weight and hydrophobicity of soluble fiber molecules have a significant impact on how they interact with milk proteins. Some fibers can form soluble complexes with proteins, which can alter their stability and how well they mix with other substances (Zhang et al., 2024). This implies a direct molecular influence on protein behavior during fermentation and storage.

    Fig 2: Schematic illustration of casein-pectin interaction (redrawn based on Wusigale et al. (2020)).


     
    Effects of soluble fiber addition on goat milk yogurt properties
     
    Incorporating soluble fiber into goat’s milk yogurt alters certain quality factors.  The micelle size of goat milk casein protein is 100 to 200 nm, causing differences in their sedimentation rate, solubilization and heat stability (Muñoz-Salinas et al., 2023). This size can affect the mechanism of adding SDF to form a gel. The effects include fundamental changes in physicochemical attributes as well as more intricate impacts on microbial viability and human perception. The consequences usually depend on the fiber type, its quantity and the processing method utilized.
     
    Physicochemical characteristics 
     
    The incorporation of soluble fiber into goat’s milk yogurt significantly influences its physicochemical characteristics.  Consistent observations in multiple investigations pertain to the impact on pH and titratable acidity (TTA).  Certain studies suggest that the pH of yogurt inoculated with Lactobacillus acidophilus decreases slowly during storage; however, the inclusion of specific fibers or encapsulated probiotics may not substantially influence pH and acidity relative to control yogurt (Ribeiro et al., 2014).  However, liberated bacteria can decrease pH and elevate acidity.  Incorporating red ginger juice increases the total titratable acidity (TTA) of goat milk yogurt (Melia et al., 2022). Water holding capacity (WHC) and syneresis are two essential quality metrics. Soluble fiber frequently enhances water-holding capacity and reduces syneresis. 
           
    Inulin and maltodextrin in skim goat milk yogurt enhanced water-holding capacity; however, all formulations had a reduction during storage (Costa et al., 2022).  Incorporating protein components such sodium caseinate (SC), whey protein concentrate (WPC) and milk protein concentrate (MPC) enhances the stability of goat’s milk yogurt, reducing the possibility of separation and improving water retention (Rahi et al., 2023).  This outcome indicates that including functional components is an effective method for handling water. Jujube polysaccharide (JP) may enhance the water holding capacity (WHC) of goat cheese (Wang et al., 2023).  The brightness (L*) of yogurt may also vary; for instance, the addition of cupuassu pulp increases L* during storage.
     
    Textural and rheological characteristics 
     
    Incorporating soluble fiber into goat’s milk yogurt enhances its texture and rheological properties. Numerous investigations indicate advantageous enhancements that rectify the inherent deficiencies of goat milk yogurt in comparison to cow’s milk alternatives. Fiber typically enhances the appearance of thickness and firmness. Inulin and maltodextrin significantly enhance the thickness of nonfat goat milk yogurt and the viscosity index increases during refrigeration (Costa et al., 2022).  Yogurt containing added prebiotics has a thicker consistency upon completion of storage. Incorporating fiber, such as polymerized goat milk whey protein, enhances viscosity and diminishes syneresis, thus establishing a stable protein network (Tian et al., 2023). 
           
    Limosilactobacillus mucosae     CNPC007, a supplemental culture assumed to generate exopolysaccharides (a form of soluble fiber), yielded yogurt that was about 1.5 times thicker, resulting in a denser microstructure (de Morais et al., 2022).  The interaction of fibers with the protein matrix is typically cited as the reason for the gel’s enhanced strength and reduced water mobility.  Cupuassu pulp with probiotics has been demonstrated to diminish perceived viscosity and stiffness, suggesting a targeted impact on particular fibers or combinations. Encapsulated Lactobacillus acidophilus, covered with whey protein and xanthan gum, enhances the firmness, stickiness and viscosity of yogurt, while diminishing syneresis and cohesiveness (Ribeiro et al., 2014). 
           
    Jujube polysaccharide (JP) enhances the hardness and rheological properties of goat milk cheese, leading to a denser and more stable casein matrix (Wang et al., 2023).  Conversely, Lycium barbarum polysaccharides (LBP) enhance the ease of the texture. The incorporation of various protein fractions (SC, WPC, MPC) renders goat milk yogurt denser, more elastic and adhesive (Rahi et al., 2023).
     
    Viability of probiotics and their microbiological effects
     
    Incorporating soluble fiber into goat’s milk yogurt not only enhances the texture but also aids in the preservation of probiotic microbes, hence increasing the product’s functionality.  Numerous soluble fibers function as prebiotics, facilitating the proliferation of beneficial bacteria.  Inulin, a recognized prebiotic, has demonstrated the capacity to enhance the survivability of probiotic strains in fermented dairy products (Wibawanti et al., 2022). Investigations into goat milk yogurt fortified with probiotics and prebiotics (synbiotic yogurt) indicate that probiotic bacteria, specifically Lactobacillus acidophilus LA-5, maintain viability at elevated concentrations (≤ 7 log cfu•mL-1) throughout 28 days of refrigerated storage, surpassing the minimum threshold necessary for physiological advantages (Ribeiro et al., 2023). 
                   
    The indigenous Limosilactobacillus mucosae CNPC007 sustained a high concentration (>8.5 log cfu/g) throughout storage in goat probiotic yogurt, demonstrating its functional potential (de Morais et al., 2022). Microencapsulation of probiotics, often employing soluble polymers such as sodium alginate and coatings like xanthan and whey protein, significantly enhances bacterial viability. This protective mechanism sustains probiotic levels above therapeutic thresholds, which is crucial for achieving health benefits. Certain soluble components, including cysteine, whey protein concentrate, acid casein hydrolysate and tryptone, have demonstrated the ability to enhance the stability of bifidobacteria in yogurt (Olson and Aryana, 2022). Bioactive peptides derived from soy whey shown antibacterial efficacy, diminishing the concentrations of Escherichia coli and Staphylococcus aureus in yogurt, suggesting that fiber-associated constituents can improve food safety and prolong shelf life (Mashayekh et al., 2023).

    CONCLUSION

    This study demonstrates that soluble fiber provides a multifunctional contribution to goat milk yogurt fortification, encompassing physicochemical, microbiological and sensory aspects. The study revealed that the type of soluble fiber differs in its effect on physical stability, microbial viability and sensory attributes, depending on its chemical structure, solubility and gel-forming ability. Pectin proved most effective in forming a gel network that strengthens the yogurt structure and reduces syneresis. Inulin and β-glucan provide prebiotic benefits that increase microbial viability and improve texture and mouthfeel, particularly in low-fat yogurt. Gums such as xanthan gum and gum arabic also improve viscosity and stability, although their biological contribution is more limited. These findings confirm that fortifying goat milk yogurt with soluble fiber can not only improve stability and sensory quality but also expand the product’s functionality as a health food. Selecting the right fiber, based on the characteristics of the target product, is a crucial aspect of formulation. This study also opens new directions for research examining the synergistic effects between fibers, post-fermentation bioactivity and the use of local fiber sources as an innovative strategy in developing goat milk-based fermented milk products.

    CONFLICT OF INTEREST

    The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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