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

Influence of Fleawort Seed Hydrocolloid on Physicochemical and Sensory Characteristics of Low fat Yoghurt

Document Type : Research Article

Authors

Soheil Amiri 1
Mehran Alami 2
Rahil Rezaei 3

1 Baharan Institute of Higher Education

2 Gorgan University of Agricultural Sciences and Natural Resources

3 Islamic Azad University, Gonbad Kavous Branch

https://doi.org/10.22067/ifstrj.v6i3.9103
Abstract
In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. Fleawort seed hydrocolloid did not change the pH and titrable acidity of samples, significantly (p
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