Abstract
Sesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to dev elop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) plus 0.6% pectin and 0.2% CMC. The best yoghurt drink was produced from sesame milk fortified with dried whey plus 0.2% guar gum and pasteurized at 75°C for 5 min.
Highlights
In a previous work, the fermentability of sesame milk and quality of sesame milk prepared with different fortifiers, inoculated with starter culture and incubated for different times had been investigated
The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) plus 0.6% pectin and 0.2% Carboxy Methyl Cellulose (CMC)
The best yoghurt drink was produced from sesame milk fortified with dried whey plus 0.2% guar gum and pasteurized at 75°C for 5 min
Summary
The fermentability of sesame milk and quality of sesame milk prepared with different fortifiers, inoculated with starter culture and incubated for different times had been investigated. The developed fermented sesame milk must be in a given shape, form, texture and functionality to make them acceptable food products, which means: transform them from a mixture of materials to a palatable foodstuff. Hydrocolloids, or more commonly gums, were defined as complex nondigestible polysaccharides that dissolve or disperse in water to give thickening or viscositybuilding effect (Bergenstahl et al, 1988; Anderson and Andon, 1988). Gums are used for stabilization of emulsions, suspension, inhibition of syneresis and gelling. For this reason, they are frequently classified as thickeners and gelling agents. They are frequently classified as thickeners and gelling agents This definition is less than perfect because thickeners can sometimes form gels while gelling agents are sometimes used as thickeners (Sanderson, 1996). Hydrocolloids were used in production of soymilk and youghurt (Holmes et al, 1986; Manning et al, 1986; Villaudy et al, 1987)
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