Utilization of some plant polysaccharides for improving yoghurt consistency

Abstract

Six plant polysaccharides (PS) were extracted from mature okra fruits (Hibiscus esculents), whole plant Jew’s-mallow (Corchorus olitorius) and taro corm (Arum colocasia). Three of these products were isolated as ethanol insoluble materials (PS1-type products), while the other three were attained as ethanol soluble substance (PS2-type products). Different concentrations (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of extracted PS1 and PS2-types, were used in the manufacture of yoghurt mainly for stabilizing of yoghurt texture. The resultant yoghurt was analysed organoleptically (appearance, body and texture and flavour) and chemically after production as well as during cold storage (0, 3, 5 and 7 days) at 5±1°C. Results showed that yoghourt with good appearance, body and texture and flavour could be produced by using PS extracted from taro at concentration 0.3%, okra at concentration 0.1% and Jew’s-mallow at concentration 0.1%.