Abstract
We assessed the impact of three hydrocolloids on the physicochemical properties of yogurt during production and storage. The hydrocolloids-microfibrillated, nanofibrillated, and post-treated nanofibrillated–were derived from vegetable cellulose and varied in their processing. We analyzed parameters including acidity, pH, syneresis, consistency, and particle size distribution, and performed scanning electron microscopy at 1, 15, 30, and 60 days post-production. Hydrocolloid incorporation significantly improved yogurt consistency and reduced syneresis; for instance, after 15 days, hydrocolloid-enriched yogurts exhibited only 1.05–1.19% syneresis compared with 2.77% in the control. Scanning electron microscopy and rheological assessments confirmed the role of nanofibers in protein network formation. However, pH and acidity remained unchanged.
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
