Table 1.

Composition and texture of the three yogurts.

	Control	Low Viscosity	High Viscosity
Protein (g/100 g)	3.1	8.1	8.1
Lipid (g/100 g)	0.1	0.2	0.2
Sugar (g/100 g)	17.3	11.6	11.6
Fiber (g/100 g)	0	2.5	2.5
Starch (%)	0.53	0.18	0.18
Energy (kcal/100 g)	82	85	85
Texture	standard	liquid	thick liquid