Abstract
An experiment to determine the effect of gum Arabic (GA) concentrations (0.5, 1.0, and 1.5%) on organoleptic and physicochemical properties of yogurt was conducted using fresh cow’s milk with 3% starter culture. The clotting time of the milk was determined by visual observation at 45°C using a constant temperature incubator. Curd formation was observed by rotating the container. Results showed that organoleptic properties of the yogurt increased as the percentage of GA advanced in all tested samples. Yogurt produced using (1.5%) GA had acceptable characteristics (appearance 16.9, color 17.3, body and texture 16.9, flavor 17.4, and taste 16.8). Increasing the amount of GA concentrations in the milk significantly decreased the clotting time in all treatments. Yogurt produced with low concentrations of gum had longer coagulation time (100–110 min) than that produced with high concentration (90 min). The curd obtained with high concentrations of GA was found to be firmer than that obtained using low concentrations. A GA concentration of 1.5% satisfied all the previous characteristics in the manufacture of yogurt, being scored by 85.3% of the respondents.
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