Abstract
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
Highlights
Yogurt and other fermented milk products are widely consumed, but yogurt is considered the most popular because of its health benefits [1]
Milk fat is the main factor that determines the texture, flavor, and color of the final products of yogurt [7]. erefore, low fat yogurt is characterized with weak body, poor texture, and increased whey separation unless various stabilizers are used because the removal of fat leads to low solid content [8]
Physical gap existing between the profiles of CO, CP, and Turkish bean (TB) starches was apparent in Figure 1(a), but the control and SPS were almost superimposed on each other. e yield stress of the yogurt samples at the beginning of the storage period can be ranked as SPS > PS > CO > CP > control > TB
Summary
Yogurt and other fermented milk products are widely consumed, but yogurt is considered the most popular because of its health benefits [1]. Bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus are used for yogurt making [2]. Besides the high level of milk solids, yogurt contains nutrients developed during the fermentation process. E main elements that affect the consistency of yogurt are variation in the processing variables, total solids content, and characteristics of the starter culture [3]. According to the Federal code of the FDA, yogurt with no less than 0.5% is considered low fat; nonfat should contain no more than 0.5%, whereas full fat is at least 3.25% fat [5, 6]. Milk fat is the main factor that determines the texture, flavor, and color of the final products of yogurt [7]. erefore, low fat yogurt is characterized with weak body, poor texture, and increased whey separation unless various stabilizers are used because the removal of fat leads to low solid content [8]
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