Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 10, Issue 12, December 2019, Page 473-478 PDF (955.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.71364 | ||||
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| Authors | ||||
M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider 
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| 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. | ||||
| Keywords | ||||
| Flavored stirred yogurt; Stabilizers; Syneresis; Water holding capacity; Starch%; Gum Tragacanth; CMC and sensory evaluation | ||||
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