Abstract
In this study, the stabilising property of various concentrations of gum tragacanth in nonfat doogh, an Iranian fermented milk drink, was investigated by measuring phase separation, particle size, flow behaviour and viscoelastic properties. Moreover, light microscopy was used to get more insight into morphological characteristic of protein–polysaccharide complexes in doogh samples. The addition of gum tragacanth improved stabilisation of doogh samples which was associated with an increase in apparent viscosity and storage modulus. Furthermore, the particle size distribution showed an increase in polydispersity and a pronounced reduction in median diameter of protein–polysaccharide complexes which was accompanied by no phase separation at 0.3% concentration of gum tragacanth.
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