Production of natural stabilizer extracted from guar seeds and utilization in manufacture of yoghurt | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 09 October 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.415564.12215 | ||
| Authors | ||
| Fatma A.M. Hassan1; Mona A.M. Abd EL- Gawad* 1; Hala M. Bayoumi1; A.K. Enab1; Wafaa A. Helmy2 | ||
| 1Dairy Department, National Research Centre, 33 El-Buhouth Dokki, P.O. 12622, Giza, Egypt. | ||
| 2Natural and Microbial products chemistry Department, National Research Centre, 33 El-Buhouth Dokki, P.O. 12622, Giza, Egypt. | ||
| Abstract | ||
| Natural stabilizer (Galactomannan) was extracted from guar legume and analysis for chemical composition and utilized in preparing yoghurt. Skim cow milk divided into four portions. First portion set as control. The second, third, and, fourth portion inoculated with 0.1%, 0.2% and 0.3 % galactomannan respectively then manufacture yoghurt. Results showed that yoghurt manufacture with 0.1% galactomannan had gained a highest score for appearance, flavor and body and texture than control and commercial and had highest content of acetaldehyde, diacety and Total Volatile Fatty acids (TVFA) than control and commercial also had a highest acidity, lowest pH and highest Total solids (TS) and viscosity than commercial and control. | ||
| Keywords | ||
| Guar; Galactomannan extract; yoghurt; sensory evaluation acetaldehyde; diacetyl; plant polysaccharides | ||
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