Abstract
Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v). Results showed that A. senegal var kerensis gum had higher molecular weight and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the results of this study.
Highlights
Many health organizations consider the level of fat consumption to be too high
One of the major differences of the A. senegal var kerensis gum from Kenya is that it has high specific rotation, high nitrogen content and a high molecular weight compared to the A. senegal var senegal gum
Gum arabic from A. senegal var kerensis can be used as a stabilizer in low-fat yoghurt formulations and this increases consumer acceptability
Summary
Many health organizations consider the level of fat consumption to be too high. A recent World Health Organization (WHO) report recommended that the level of total fat intake should be between 15% and 30% of energy, of which saturated fatty acids should account for less than 10% since fat has been associated with an increased risk of obesity, arteriosclerosis, coronary heart disease, elevated blood pressure, tissue injury diseases associated with lipid oxidation and certain forms of cancer (Kaminarides, Stamou &Massouras, 2007). Many health organizations consider the level of fat consumption to be too high. A recent World Health Organization (WHO) report recommended that the level of total fat intake should be between 15% and 30% of energy, of which saturated fatty acids should account for less than 10% since fat has been associated with an increased risk of obesity, arteriosclerosis, coronary heart disease, elevated blood pressure, tissue injury diseases associated with lipid oxidation and certain forms of cancer A reduction in fat content can be achieved by replacing it with several ingredients that provide the functionality of the missing fat. Hydrocolloids and carbohydrate-based fat replacers have been used safely as thickeners and stabilizers especially in dairy products, sauces and dressing formulations. Gum arabic (GA, E-Number 414) is an edible, dried, gummy
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