A. Hassaan, M., Ahmed, R., A. Khider, M. (2019). Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality. Journal of Food and Dairy Sciences, 10(12), 473-478. doi: 10.21608/jfds.2019.71364
M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider. "Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality". Journal of Food and Dairy Sciences, 10, 12, 2019, 473-478. doi: 10.21608/jfds.2019.71364
A. Hassaan, M., Ahmed, R., A. Khider, M. (2019). 'Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality', Journal of Food and Dairy Sciences, 10(12), pp. 473-478. doi: 10.21608/jfds.2019.71364
A. Hassaan, M., Ahmed, R., A. Khider, M. Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality. Journal of Food and Dairy Sciences, 2019; 10(12): 473-478. doi: 10.21608/jfds.2019.71364
Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt.
Abstract
The aim of this study is investigating the effect of the addition of various stabilizers on physicochemical and organoleptic properties of flavored stirred yogurt. The stirred flavored yogurt was prepared by adding strawberry juice (15%) and different stabilizers to previously standardized buffalo's milk (2% fat).The added stabilizers were; carboxy methyl cellulose (CMC), starch, gelatin, gum Arabic and gum tragacanth at levels of 0.5, 0.5, 0.5, 1 and 0.3%, respectively. The chemical composition, sensory properties and some physical measurements of the flavored stirred yogurt samples were studied during 10 days of storage at 5±1ºC. The results showed lower moisture and higher ash contents, compared with control. The pH values were significantly different (P≤0.05) among the treated and control samples; the highest pH value was noticed in control samples, while the lowest was in samples treated with gum tragacanth. Samples treated with starch clarifying higher water holding capacity, more viscosity and lower syneresis, compared with all other treatments and control. Samples of stirred yogurt enriched with starch gained the highest total scores, comparing with other treatments and control.
View on SCiNiTO
Top