Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid

• 발행기관: 한국축산식품학회
• 저자명: Masoud Bahrami Dariush Ahmadi Mohammad Alizadeh Fakhrisadat Hosseini
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제3호, 363~368쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluates the influence of xanthan gum, barley beta-glucan, and guar gum in concentrations of 0.05%, 0.1%, 0.2%, and 0.3% on probiotic yogurt. The set-type yogurt samples were prepared by using raw cow`s milk. The statistical analysis showed that none of these gum additions had any marked effect on pH, titratable acidity, total solids content, and probiotic bacteria counts of yogurt samples. Evaluations for syneresis and water-holding capacity (WHC) in the yogurt samples were affected by the type and concentration of the stabilizer. Yogurts treated with 0.1% xanthan gum and 0.3% beta-glucan recorded the highest WHC and the least syneresis. The largest amount of gel firmness was recorded in yogurt samples treated with 0.2% xanthan gum and 0.3% beta-glucan. Yogurt samples treated with 0.1% xanthan gum and 0.3% beta-glucan were considered acceptable by trained panelists and gained the highest scores in sensory evaluations. The correlation coefficient between the amount of syneresis, WHC and stiffness of texture was significant compared to scores for sensory evaluation (p

키워드

hydrocolloid probiotic yogurt sensorial properties syneresis