Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

Abstract

Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weight as compared to guar gum. PHGG was added to sweetened strained yoghurt at four levels i.e. 2.5%, 5.0%, 7.5% & 10% (w/w basis). Control & PHGG fortified sweetened strained yoghurt samples were subjected to textural (firmness, adhesiveness & cohesiveness) and sensory evaluation. Results revealed that PHGG can be utilized for fiber fortification of sweetened strained yoghurt. PHGG fortification in sweetened strained yoghurt decreased the firmness & adhesiveness whereas increased the cohesiveness. Sweetened strained yoghurt fortified with PHGG at 5% level showed overall sensory acceptability equivalent to control sweetened strained yoghurt.