Effect of stabilizer addition on the physicochemical and sensory properties of non-fat set yoghurt

KÜÇÜKÇETİN A., DEMİR M., ÇOMAK E., Asci A., Zengin A. S.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.66, sa.4, ss.420-423, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 2011
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.420-423
  • Anahtar Kelimeler: Yoghurt, non fat set (effect of stabilisators, properties), TEXTURAL PROPERTIES, EXOPOLYSACCHARIDE, CULTURES, CASEIN
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this work was to study how type and amount of stabilizer affect the physicochemical and sensory properties of non-fat set yoghurt. Three stabilizers, namely gelatin, K-carrageenan and gum arabic were used at the rate of 0.05, 0.1, 0.3 and 0.5% (w/w). Physicochemical properties such as graininess and roughness and the sensory properties of the yoghurts were determined during storage at 4 C over a period of 14 days. Significant effects of the type of stabilizer and its level of addition on the number of grains, the perimeter of grains, the visual roughness, the water holding capacity, the firmness, the yield stress and the sensory scores of the non-fat set yoghurts were observed. The number of grains, the perimeter of grains, the visual roughness, the water holding capacity, the firmness and the yield stress generally increased with an increase in addition the rate of stabilizers. Gelatin had a better effect on the aroma, structure, appearance and overall acceptability in comparison with other stabilizers.