The Impact of Cassia fistula Polysaccharide on Flavor Compounds Formation and the Rheological Properties of Yogurt during Storage

Document Type : Original Article

Authors

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Abstract

The effect of adding Cassia fistula polysaccharide (CFP) at levels of 1%, 1.5%, or 3% (w/w) on the physicochemical properties of natural yogurt was analyzed. The physical stability (wheying-off and syneresis), texture parameter (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) and flavor compounds formation (acetaldehyde and diacetyl) were investigated. Yogurt enriched with CFP showed significantly lower wheying-off and syneresis compared to the control, with 2% CFP having the lowest values. Hardness decreased as CFP concentration and storage time at 4°C increased. Adhesiveness was also lower in CFP-enriched samples but increased during storage. Adding 2% CFP reduced consistency, cohesiveness, and springiness, indicating a softer texture. Gumminess and chewiness were lower in CFP-enriched samples, with 2% CFP yogurt showing the lowest gumminess (0.31 N). Acetaldehyde levels in CFP-enriched yogurt were lower than the control and decreased over time, while diacetyl levels increased during storage but remained lower than in the control.

Keywords

Journal of Food and Dairy Sciences
Volume 15, Issue 10
October 2024
Pages 143-150

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