Abstract
This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS). All the yogurt samples had pseudoplastic propertie (n < 1) irrespective of the storage time, while samples containing CG with SPS or CPS had the highest consistency coefficients (k) at 0 and 7 days, respectively. The sample containing CG with CPS also had the highest elastic modulus (G’), irrespective of the storage time, suggesting the formation of a solid-like gel. The addition of CG alone or in combination with any of the starches conferred significant firmness to the yogurt samples, while the addition of CG together with starch significantly reduced wheying-off and improved the sensory acceptability compared with the control.
Highlights
Yogurts are widely consumed across the globe and are produced by fermenting different types of milks with bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus
Shear thinning in yogurt originates from the alignment of polymeric molecules along the applied shear, which results in weakening of the physical interactions at the polymer–polymer interface (Yu et al, 2016), while yield stress is generally related to the presence of crosslinked or interactive structures (Paoletti, Nardo et al, 1995) and is correlated with the firmness of non-fat yogurt (Yu et al, 2016)
Cress seed gum (CG) and various starches were added to non-fat yogurt as polysaccharide-based stabilizers to improve its rheological, textural, and sensory properties
Summary
Yogurts are widely consumed across the globe and are produced by fermenting different types of milks with bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. Among the various approaches that can be used to reduce the fat content and stabilize the texture of yogurt without compromising its quality, the application of hydrocolloids has attracted the attention of producers, resulting in several types of hydrocolloids already being used as additives globally (Gallardo‐Escamilla et al, 2007; Lee & Chang, 2016; Nguyen et al, 2017; Ramirez-Figueroa et al, 2002; Rascón-Díaz et al, 2012; Seth et al, 2018; Yousefi & Jafari, 2019). Hydrocolloids are a diverse group of biopolymers that are used as gelling, thickening, emulsifying, water-binding, or coating agents in industrial food products (Li & Nie, 2016; Nikoofar et al, 2013) and can help to improve the textural properties, sensory properties, and microbial stability of food products (Hadjimbei et al, 2020; Ramirez-Figueroa et al, 2002; Zhao et al, 2009). Starch is used in a number of food products as a stabilizing, gelling, and water-retaining agent and can be used to control product uniformity, stabilize the texture, and increase the appeal and surface properties of yogurts (Altemimi, 2018; Sameen et al, 2017)
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