Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt
نویسندگان
1 MSc. Graduated Student, Department of Chemical Engineering, Islamic Azad University, Shahrood Branch, Shahrood, Iran
2 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Torbat-Heydarieh Branch, Mashhad, Iran
3 Assistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran
4 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
doi
10.22101/JRIFST.2014.10.23.335چکیده
Nowadays, considering the increasing tendency for consuming low fat or non-fat products, it is preferred to use non-fat milk for yoghurt production. Cress seed has various pharmaceutical applications and for as much as it is known that this plant’s seeds have high mucilage compounds, in this study different concentration levels (0.05, 0.07, 0.1, 0.15% w/w) of the gum used. pH, acidity, water loss, viscosity and the texture (hardness, adhesiveness) of produced yogurt during the storage time (1, 7, 14 and 21 days) was evaluated. pH decreased in comparing to control samples by adding hydrocolloid level to low fat yogurt samples. A significant increase in acidity was observed during storage. With increasing gum level water loss of samples decreased. Hardness of the samples increased during storage. The result of this study shows that the cress seed gum has a good potential for being used as a stabilizer in yogurt formulation.
