Document Type : Research Article
Authors
1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,
Abstract
In this paper, the effect of two domestic seeds hydrocolloids (Basil seed and Sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. For this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control sample (without gum). Physicochemical characteristics were included total solids, syneresis, apparent viscosity and softness of concentrated yoghurt. Flavor, odor, color and mouth feeling were evaluated as sensory properties. With increasing the concentration of gums, total solids, syneresis, apparent viscosity and softness of samples decreased. Yogurts containing 0.05% gum was acceptable by panelists. The highest apparent viscosity and sensory acceptance were seen in samples containing sage seed gum, whereas samples containing pectin had the highest total solids and firmness. The apparent viscosity of samples decreased after 7 days storage, whereas the syneresis and softness increased, and sensory properties improved.
Key words: Hydrocolloid, Pectin, Sage seed gum, Basil seed gum, Concentrated yoghurt
)
Send comment about this article