Effects of Some Stabilizers on the Textural Properties of Yogurt

Autor:	Ihsan Bakirci, M. Murat Karaoğlu, Emine Macit
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Community and Home Care food.ingredient Guar gum Fen Chemistry Science Sodium Caseinate Gelatin Carrageenan chemistry.chemical_compound food medicine Stabilizer textural properties yogurt firmness Locust bean gum Food science Corn starch Xanthan gum Stabilizer (chemistry) medicine.drug
Zdroj:	Volume: 34, Issue: 1 15-20 Alinteri Journal of Agriculture Science
ISSN:	2564-7814 2587-2249
Popis:	Abstract: This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analysis were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p0,05). In conclusion, Na-caseinate is the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f6ab563c698f96178d2c89387d40906 https://dergipark.org.tr/tr/pub/alinterizbd/issue/44004/441313 Zobrazit plný text záznamu