2020
DOI: 10.15567/mljekarstvo.2020.0409
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Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

Abstract: The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease … Show more

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Cited by 5 publications
(3 citation statements)
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“…The analysis results show that the addition of Bawang dayak extract in yogurt decreases the value of L highly significant (p <0.01) from the highest value of 88.26 ± 1,04 in P0 (control treatment) and the lowest value is 76.21 ± 1,78 in P3 (the addition of extract as much as 6%). Light dispersion from the casein micelles and fat globules influences the appearance of white and brightness on dairy products [35]. the result is in accordance with research by Wahyuni, et al [36] which shows the result that the highest L value is in the addition of the lowest anthocyanin extract, while the lowest L value is in the highest extract addition.…”
Section: Color Analysissupporting
confidence: 90%
“…The analysis results show that the addition of Bawang dayak extract in yogurt decreases the value of L highly significant (p <0.01) from the highest value of 88.26 ± 1,04 in P0 (control treatment) and the lowest value is 76.21 ± 1,78 in P3 (the addition of extract as much as 6%). Light dispersion from the casein micelles and fat globules influences the appearance of white and brightness on dairy products [35]. the result is in accordance with research by Wahyuni, et al [36] which shows the result that the highest L value is in the addition of the lowest anthocyanin extract, while the lowest L value is in the highest extract addition.…”
Section: Color Analysissupporting
confidence: 90%
“…Plant polysaccharides (xanthan, tara gum, guar gum, and pectin) used in dairy products as fat substitutes, stabilizers, and texturizers had a significant impact on physiochemical and sensory properties (rheology, viscosity, structure, firmness, consistency, gumminess) [ 79 , 80 , 81 , 82 , 83 , 84 ]. For instance, improved sensory properties distinguished yogurt with a 0.3% strong pectin concentration, a shorter acidification period, and the lowest syneresis in comparison with the control sample [ 79 ].…”
Section: Functionalities and Applications Of Plant Polysaccharides In Fermented Foodsmentioning
confidence: 99%
“…To address these challenges, food scientists and technologists have explored various alternatives, including the use of fat replacers, which enable to create low‐calorie food products while improving certain physical and sensory properties affected by the reduction in milk fat content (Fang et al ., 2019; Graf et al ., 2019). Fat replacers commonly used in dairy products encompass a range of polysaccharides like modified starches (Sandoval‐Castilla et al ., 2004; Lobato‐Calleros et al ., 2014; Sheidaei et al ., 2020), inulin, carrageenan, carboxymethylcellulose, pectin, and gums (Yousefi & Jafari, 2019; Gomez‐Betancur et al ., 2020; Say et al ., 2020; Huang et al ., 2020a). Additionally, milk proteins as well as diverse encapsulation systems based on emulsions and soluble biopolymer complexes have been investigated as potential fat replacers (Fang et al ., 2019; Graf et al ., 2019; Yousefi & Jafari, 2019; Li et al ., 2021, 2022; Trujillo‐Ramirez et al ., 2022).…”
Section: Introductionmentioning
confidence: 99%