Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum

Abstract

Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Physicochemical characteristics, microbial characteristics and sensory evaluation of processed yoghurt samples were conducted under laboratory conditions by standard methods. The results showed that yoghurt produced by the addition of Gum Arabic at concentrations (0.2, 0.35, and 0.5%) had less serum separation (1.6, 1.4, and 3.3 ml/l) after 9 days compared with that produced by adding Guar gum (4.5., 3.1., 0.0 ml/lit), respectively, and their mixture (4.3., 6.1. and 3.5 ml/l). Results reported significant differences in pH values (4.9, 4.5, and 3.9) during storage (0, 3, and 9 days), respectively for all types of stabilizers added. The results illustrated significant differences in total solid (7–8%) at different concentrations during the storage period. The study showed no significant difference in stabilizers (Gum Arabic and Guar Gum). The effect of storage on microbial characteristics was determined and the results showed that all microbial characteristics except coliform bacteria showed a significant decrease in the supplemented yoghurt samples compared with those of control yoghurt, while no effect with stabilizer concentration on microbial characteristics. Sensory characteristics (texture, color, and overall acceptability) were significantly improved, while the flavor was not affected with type and concentrations of stabilizers, but affected with storage period. Yoghurt processed with the addition of Gum Arabic had best quality characteristics than yoghurt made with addition Guar gum and a mixture of them. The study recommended doing more researches in rheological, microbial, and sensory characteristics to improve the quality of yoghurt.

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

“…Which can be explained by slight evaporation and decrease in moistures content as a result of the increase in acidity of the product. Similar results were obtained by Salih et al, (2020). Regarding SN%, it is obvious that the addition of WPC and AG increased SN%.…”

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

“…Moreover, it was also evident form the results that all samples including control showed declining trend in overall acceptance scores with corresponding increases in storage period from 1 to 28 days. Similarly, in a study carried out by Salih et al ( 2020 ), whereby cow milk yogurt was evaluated for its sensory properties after addition of gum Arabic powder at range of 0.5%–1.5%. The authors reported that gum Arabic significantly ( p < .05) affected the sensory properties of yogurt 0.5% addition level of gum Arabic powder exhibited the highest score of overall acceptability.…”

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

“…Other synergistic effects of guar gum include its combination with protein. This combination produces heat‐stable gels and creates thicker and creamier textures in products such as yogurt and ice cream (Brennan & Tudorica, 2008 ; Lee & Chang, 2016 ; Salih et al, 2020 ). However, various variables such as the amount of gum, the amount of ingredients used in combination with gum, and the characteristics of the food product are important in the application of the synergistic effect.…”

“…For example, in gelled milk desserts, even low levels of GG will form a solid milk gel. Several studies suggest that GG acts as a binder in most foods and beverages, thickens liquids, and substitutes fat for a product with a similar profile (Salih et al, 2020 ). Additional information and different examples are shown in Table 1 .…”