Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

The Effect of Pectin, Sage Seed Gum and Basil Seed Gum on Physicochemical and Sensory Characteristics of Non Fat Concentrated Yoghurt

Document Type : Research Article

Authors

Seyed Mohammad Ali Razavi 1
Khalil Behzad 1
Mostafa Mazaheri Tehrani 2

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,

https://doi.org/10.22067/ifstrj.v6i1.4026
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
Enter Name.
Enter a valid email address.
Enter a vaid affiliation.
Enter comments (At leaset 10 words)
CAPTCHA Image
Enter Security Code Correctly.

Home

Editorial Board

Publication Ethics

Contact Us