The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

Abstract

The influence of three stabilizers, psyllium seed hydrocolloid (PSH, 0.25% w/w), high methoxyl pectin (HMP, 0.25% w/w), and gellan gum (GG, 0.05% w/w) alone or in a binary mixture, on the phase separation during 21 days of storage, mean particle size and distribution, x-potential, rheology, microstructure and sensory characteristics of an Iranian fermented milk drink "Doogh" was investigated. Results revealed that the stability of Dooghs prepared with binary combinations of HMP, PSH and GG was significantly higher than samples manufactured with each of these hydrocolloids alone. Use of a binary mixture of PSH and HMP with the lowest instability rate (6.08%) and the highest absolute negative x-potential (À7.10 mV) led to a desirable effect on the critical sensory attributes. The maximum consistency coefficient under the power-law rheological model (R 2 > 0.97) was found for Dooghs formulated with GG alone. This study provides important data on the performance of different types of polysaccharides, which can be used in formulating acidified milk beverages systems.L-arabinose, D-xylose and D-galacturonic acid. 19-21 Properties of the hydrocolloid present in psyllium seed include a high tendency to absorb water to about 20 times that of its original volume. Hydrocolloid is chemically inert and cannot be digested and absorbed in the body. Moreover, this seed as a medicinal material is an active polysaccharide used to treat unhealthy conditions such as diarrhea, irritable bowel syndrome (IBS),

Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh

“…The results showed that all samples containing hydrocolloid were stable up to 7 days of storage but after a week, the physical stability of the doogh samples decreased because of overacidification, large particle sedimentation and casein aggregation at the bottom during the storage period (Hashemi et al . ). There was a significant difference between control samples and samples containing hydrocolloids.…”

“…; Azarikia and Abbasi ; Hashemi et al . ). Probably, the interactions between the chains were the cause of the increases in the apparent viscosity.…”

“…Analyses were performed after sample preparation and during 28 days of storage. Size distribution was characterised by d (0.1), d (0.5) and d (0.9), which are the size of particles below which 10%, 50% and 90% of the samples lies, respectively, volume mean diameter (D [4, 3]), surface mean diameter (D [2, 1]) and span that are based on the following equation (where n i is the number of particles with diameter d i (Hashemi et al 2015;Joudaki et al 2013b)):…”

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

“…Prolonging the shelf life of natural cheese and finding the additional ways to apply unsold natural cheese are the main reasons for developing processed cheese (Solowiej et al 2014). Use of emulsifying salts in the cheese structure has some functions in the development of a stable dairy emulsion (homogenous and not phase separated) until spray drying for cheese powder, or during cooling and storage for processed cheese, e.g., pH adjustment, binding of CaCl 2 , casein dispersion and fat emulsification (Lucey et al 2011;Hashemi et al 2015).…”

Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

“…To describe the sensory properties, a sensory profiling method was applied. This procedure consisted of two phases, an initial phase to select, train and validate the assessors and a subsequent phase focusing on the evaluation of the samples [21]. Trained panelists were thus selected on the basis of perceived verbal skills, motivation, regular use of fish and fishery products and the ability to replicate their results.…”