Influence of gum tragacanth on the physicochemical and rheological properties of kashk

Abstract

In this study, the physicochemical properties of a low-fat dried yogurt paste (kashk) were determined, and the effects of different concentrations (0, 0·1, 0·3 and 0·5% w/w) of gum tragacanth exudates from Astragalus gossypinus on the stability and texture of the samples were investigated by measuring amount of syneresis, turbidity, particle size distribution (PSD), flow behaviour and viscoelastic properties. The flow behaviour index was not very sensitive to the concentration of gum, while a remarkable concentration dependency of the power-law consistency coefficient and Herschel-Bulkley yield stress was observed. The initial increase in the gum concentration at 0·1 and 0·3% levels led to a higher degree of syneresis, which was related to the depletion flocculation mechanism. However, the reduced amount of syneresis in samples containing 0·5% gum tragacanth was attributed to the significant increase in viscosity of the continuous phase, which is also accompanied by trapping of the aggregated casein particles. The presence of 3% salt in the samples may have led to the neutralization of charges on the surface of gum tragacanth; consequently, the non-adsorbing behaviour of high-ionic-strength polysaccharides inhibited the formation of electrostatic protein-polysaccharide complexes. Furthermore, maximum values of polydispersity, syneresis and tan δ at high frequencies were found in samples containing 0·1% gum tragacanth.

Suitability of camel milk for making yogurt

“…Additionally, CAM is receiving more recognition as healthy food (8,20). Recently, there has been an increasing interest in consumption of non-bovine milk as an alternative protein source for humans as some people suffer from a bovine milk protein allergy.…”

“…Similar findings were reported (10) where lower flavor and taste scores were given to bovine milk yogurt containing more than 0.25% of the cellulose derivative β-glucan. Liquid yogurt made from titratable acidity as % lactic acid 2) by difference skim milk powder and HM pectin was reported to have a detectable chalky and gritty mouthfeel (20). Pectin products originating from citrus have been used as stabilizers in yogurt drinks and acidified milk.…”

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

“…Kashk has nutritional properties of high calcium, phosphorous, and protein contents, with some fat and carbohydrates, and a pleasing taste and aroma that make it a product of consumer preference. There have been reports on kashk, especially, traditional kashk, as a source of microbial contamination (1,4). Therefore, improvement in kashk hygiene for the production process is of great importance for public health.…”

“…Acid-fermented milk products are now widely used around the world (2). Dried fermented milk products are produced in the region between the eastern Mediterranean and the Indian subcontinent (1). Depending on additives, ingredients, and region, dried fermented milk products can have different names, such as tarhana, kishk, chura, kadhi, or kashk (3).…”

“…Humans have used dairies for thousands of years but consumption of acid-fermented milk products has increased tremendously only recently as consumer preferences have changed due to changes in lifestyle (1). Acid-fermented milk products are now widely used around the world (2).…”