Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

Abstract

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Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers

“…2007; Eze et al . 2021). Further, the addition of the stabiliser in the nano‐form might have affected the viability of the starter culture bacteria and acid production (Staroń and Długosz 2021).…”

“…This decrease in acid production might be related to the production of very viscous systems, which induced diffusion resistance and slowed the movement of reactants. As a result, the yoghurt's culture organisms and lactose needed more time to come together and start fermenting (Alakali et al 2007;Eze et al 2021). Further, the addition of the stabiliser in the nano-form might have affected the viability of the starter culture bacteria and acid production (Staro n and Długosz 2021).The concentration of lactic acid increased as storage time increased.…”

“…Yoghurt with nano SA and nano K-C showed a significantly longer coagulation time than yoghurt made with original stabilisers. This might be due to the increase of viscosity, which leads to a decrease in the concentration of lactic acid produced, which is needed to coagulate yoghurt, which leads to an increase in the time needed to complete coagulation (Eze et al 2021). In addition, the increase in the coagulation time in the case of using nano-stabilisers might be due to their effect on the viability of the starter culture and acid production (Staro n and Długosz 2021).…”

Physicochemical, Microbiological, and Sensorial Properties of Chickpea Yogurt Analogue Produced with Different Types of Stabilizers

“…The of yogurts containing pectin, corn starch, and LBG (Table 2) at both concentrations ranges from pH 4.00-4.22, while control A has the highest pH value of 4.33, which meets the standard of Food and Drug Administration (FDA) stating that yogurt should have pH of 4.6 or lower [29]. Increasing the concentration of stabilizer can cause pH reduction in yogurt due to the buffering capacity of the stabilizer, depending on its variety [21]. Based on the titratable acidity values, all samples possessed a lower percentage of titratable acidity as compared to the CODEX Standard for fermented milk which it speci es that yogurt should have a titratable acidity of at least 0.6% [30].…”

“…The protein content was signi cantly reduced (p < 0.05) when the concentration of pectin and corn starch was elevated to 1.0%. The increment of stabilizer concentration induced a dilution effect, depending on the type of stabilizer [21]. Only LBG exhibits a signi cant effect (p > 0.05) on the ash content due to the high amount of sodium and calcium in LBG [25].…”