Abstract
In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties.
Highlights
Yogurt is a popular fermented dairy food in many parts of the world, especially in Europe, North America and the Middle East
As shown in the table values, the xanthan and locust bean gums showed distinctively and significantly (p < 0.05) higher firmness in the yogurt than control and other types of gum-supplemented groups. This would indicate that xanthan and locust bean gums possessed higher textural binding abilities than the other gums with regard to forming firmer yogurt texture
With regard to the experimental goat yogurt, the xanthan and locust bean supplemented yogurt showed significantly (p < 0.05) greater consistency than that of the control and other gum-added yogurt. These results clearly suggest that xanthan and locust bean supplementation in the goat milk yogurt produced the highest textural integrity among all tested gums and could be used to enhance the texture of caprine yogurt
Summary
Yogurt is a popular fermented dairy food in many parts of the world, especially in Europe, North America and the Middle East. The milk curd of yogurt is formed with the acid produced by lactic acid bacteria. The best-known probiotics are Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, and bifidobacterial species which are used in yogurt and other dairy products These beneficial bacteria retain viability during storage and survive passage through the stomach and small bowel. EPS can contribute to the improved stability, rheology and texture of fermented dairy products and may offer protection to cells against phage attack, desiccation and osmotic stress [19]. The effects of natural gum supplementations on textural properties and microbial viability of goat milk yogurt have been studied very little. (1) Evaluate the textural characteristics of goat milk yogurt supplemented with seven different gums; and (2) determine the effects of these gums on the microbial viability in goat milk yogurt during four weeks of refrigerated storage
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
