EFFECT OF CARRAGEENAN ON THE PHYSIOCHEMICAL AND TEXTURAL PROPERTIES OF CAMEL MILK YOGHURT. | ||
| Minia Journal of Agricultural Research and Development | ||
| Volume 45, Issue 4, December 2025, Pages 917-937 PDF (939.19 K) | ||
| Document Type: Original Articles | ||
| DOI: 10.21608/mjard.2025.463339 | ||
| Abstract | ||
| This study aimed to evaluate the effect of adding carrageenan to camel milk to manufacture yoghurt compared to cow milk yoghurt. The results indicated that yoghurt made from camel milk showed a lower pH value, higher titratable acidity, vitamin (C), DPPH activity and carbonyl compounds and weaker curd strength than cow milk yoghurt. However, the addition of carrageenan as a stabilizing agent significantly (P <0.05) improved the gel firmness and reduced whey syneresis. The water holding capacity (WHC) increased while syneresis decreased over storge in all samples. Also increased carbonyl compounds and antioxidant activity was increased. The viable counts of lactic acid bacteria (LAB) (>107 cfu/mL) showed only slight decreases throughout storage, with a small initial drop during the first few days followed by stabilization. Sensory evaluation of fermented camel milk with carrageenan focused on optimizing its desirable sensory attributes, such as body, texture, and colour, to enhance its market appeal. Addition of carrageenan (1.5%) to camel milk improved firmness and sensory properties. | ||
| Keywords | ||
| Keywords: Camel milk; Carrageenan; yoghurt | ||
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