Effects of Some Stabilizers on the Textural Properties of Yogurt

Year 2019, , 15 - 20, 30.06.2019

Emine Macit , M. Murat Karaoğlu , İhsan Bakırcı

https://doi.org/10.28955/alinterizbd.441313

Cited By: 1

Abstract

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 (p<0,01) on all texture parameters of
yogurt samples, the relaxation force values were not affected by only storage
period (p>0,05). 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.

Keywords

Stabilizer, textural properties, yogurt, firmness

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