Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

Abstract

Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…Aside from being a good texture stabilizer, improving the firmness and consistency of the yogurt, CM showed better antioxidant properties than guar gum. The potential of CM as a stabilizer in ice cream production was proven by the addition of 0.1-0.35 (w/w) freeze-dried CM replacing commercial stabilizer in ice cream [88]. These studies open the way for designing novel skimmed yogurts and desserts with higher fiber content based on CM.…”

“…Consumers accepted the 7.5% addition of CM to yogurts, and rheological measurements confirmed that the fortified yogurts had better consistency, firmness, viscosity, and stress resistance compared with full-fat and skimmed yogurts [72]. Atik et al studied the effects of the application of chia mucilage on the technological, sensory, and microstructural properties of yogurts supported with CM or guar gum [88]. Aside from being a good texture stabilizer, improving the firmness and consistency of the yogurt, CM showed better antioxidant properties than guar gum.…”

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

“…In water, chia seeds can expand and produce a clear white mucus. Chia seeds are often also used as components in the manufacturing of certain food products and serve as thickeners, emulsifiers, or stabilizers [ 3 , 4 , 5 ]. Chia seeds have high fiber and protein contents, are gluten-free, high in omega-3 fatty acids, rich in vitamins and minerals, and contain antioxidants (polyphenols, tocopherols, and isoflavones) [ 6 , 7 ].…”

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

“…On the other hand, increasing the water‐holding capacity and creating a gel increases the viscosity of yogurt, reduces syneresis, and improves the texture of yogurt (Atik et al, 2020 ). Adding guar gum to rice bran increases the moisture in the product due to its water retention power.…”