[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 16, Issue 2 (Summer 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(2): 69-78 Back to browse issues page
Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts
S Nowrouzi, M Ghods Rohani * , H Rashidi
Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran. Correspondig autor: Qhods@yahoo.com
Abstract:   (150 Views)
Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage.
Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat yoghurt were studied. The low-fat yoghurt was stored for 14 days and then investigated on Days 1, 7 and 14 for physiochemical and sensory characteristics.
Results: Results showed that increases in balangu gum content decreased syneresis and pH of the samples significantly (p< 0.01). Increase in fat content led to a decreases in syneresis and increases in viscosity of the samples (p< 0.01). Furthermore, results showed that increases in balango gum content increased the taste, texture, color and overall acceptance scores (p< 0.01) while fat did not include significant effects on sensory characteristics of the samples. Based on the results, the optimum point for low-fat yoghurt production with minimum syneresis, maximum viscosity and highest taste, texture, color and total acceptance includes balangu gum content of 0.1% and fat content of 1.25%. This product includes viscosity of 1169.49 (Pascal second), syneresis of 36.75, taste score of 4.91, texture score of 4.90, color score of 4.96, total acceptance score of 4.99 and desirability index of 90.1%. Results of physiochemical characteristics after 14 days showed increases in syneresis and viscosity and decreases in pH level (p < 0.01). Sensory specifications did not significantly vary between Days 1 and 7; however, differences were significant on Day 14, compared to Day 1 (p<0.01). Despite these differences, samples included acceptable scores and were appropriate for consumption.
Conclusion: Results of this study have shown that balangu seed gum can be used as an appropriate alternative of fats in fresh low-fat yogurts. Moreover, these yogurts can be stored for up to 14 days.
Keywords: Low-fat yoghurt, Balangu seed gum, Physicochemical characteristics, Sensory characteristics, Optimization
Full-Text [PDF 999 kb]   (98 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/05/26 | Accepted: 2020/09/16 | Published: 2021/06/22
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nowrouzi S, Ghods Rohani M, Rashidi H. Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts. Iranian J Nutr Sci Food Technol. 2021; 16 (2) :69-78
URL: http://nsft.sbmu.ac.ir/article-1-3062-en.html


Volume 16, Issue 2 (Summer 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4319