Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts

Abstract

Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring free-fat yoghurt. This study aims to evaluate the effect of the supplementation of polysaccharides from Mango' Peel (as fat replacers) on the quality attributes of free-fat yoghurt. Polysaccharides at 0.05, 0.10 and 0.15 g/100 mL of reconstituted milk, were used also carboxymethyl cellulose (CMC) with 0.15 g/100 mL was used for evaluation of the product's properties. The results showed that the addition of polysaccharides accelerated the rate of pH reduction and induced earlier gelation. The gel viscoelastic properties were enhanced with addition of polysaccharides. This was accompanied with progressive reduction in the syneresis and contributing to the stronger gel network. Flavour, structure, acidity, appearance and colour of yoghurt with polysaccharides received high scores. For the first time, the addition of fruit polysaccharides could improve physical and sensory properties of the yoghurt and 0.05 g of polysaccharides/100 mL was the most suitable level.

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

“…This difference can be explained by the fact that the increasing percent of ulvan polysaccharide in synbiotic yogurt may be slightly inhibiting the activity of lactic acid bacteria; and the previous result for lactose content and fermentation time were appropriate with that explanation. These results in agreements with Al-Sheraji et al [12] who concluded that the acidity values of free fat yogurt enhanced with 0.15% mango polysaccharide was lower than that enhanced with 0.05 and 0.1% mango polysaccharide.…”

“…Another reason is that the used ulvan polysaccharide contained different components which contributed in total solids of the resultant yogurt. The obtained results were in agreement with Al-Sheraji et al [12] who found that the addition of polysaccharide from mango peel increased the total solids of nonfat yogurt. Hussein et al [6] also reported that the enhanced yogurt with polysaccharide of Jew's-mallow had total solids content higher than control.…”

“…The manufacture of synbiotic yogurt: The synbiotic yogurt treatments were prepared by the described steps of Al-Sheraji et al [12]. Fresh Buffalos' milk was separated mechanically to skim milk (0.3% fat and 9.5% solids not fat), and the milk was standardized to 12% total solids using skim milk powder.…”

“…By the same way, Salazar et al [32] mentioned that oligosaccharides from exoplosccharides are consumed by Lactobacillus bacteria, so their activities increased. Moreover, Al-Sheraji et al [12] assumed that the addition of 0.05 and 0.1% mango polysaccharide increased the acidity of free fat yogurt.…”

“…Gustaw et al [33] also confirmed that addition of 1% fructooligosaccharides significantly increased the apparent viscosity of bio-yogurt than the control one; and explained that fructooligosaccharides being part of the structural network that formed during structuring and fermentation of bio-yogurt. Furthermore, Al-Sheraji et al [12] indicated that the addition of mango polysaccharides resulted in non-fat yogurt with significantly higher viscosity than the control yogurt.…”