Original scientific paper
https://doi.org/10.15567/mljekarstvo.2020.0409
Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder
Dilek Say
orcid.org/0000-0003-3932-6414
; Cukurova University, Vocational School of Pozanti, 01470 Pozanti, Adana, Turkey
Mostafa Soltani
orcid.org/0000-0002-7654-1669
; Islamic Azad University, Tehran Medical Sciences, Faculty of Pharmacy, Department of Food Sciences and Technology, Tehran, Iran
Nuray Güzeler
; Cukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey
Abstract
The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.
Keywords
buttermilk powder; non-fat yoghurt; sensory properties; tara gum; texture properties
Hrčak ID:
243652
URI
Publication date:
14.9.2020.
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