Effects of Some Stabilizers on the Textural Properties of Yogurt

Year 2019, Volume: 34 Issue: 1, 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

References

• Amatayakul, T., Sherkat, F., and Shah, N.P., 2006. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloid, 20, 314-324.
• Ares, G., Gonçalvez, D., Pérez, C., Reolón, G., Segura, N., Lema, P., and Gámbaro, A., 2007. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt. Int J Dairy Technol, 60, 263-269.
• Athar, I.H., Shah, M.A., and Khan, U.N., 2000. Effect of various stabilizers on whey separation (syneresis) and quality of yogurt. Pak J Biol Sci, 3, 1336-1338.
• Burey, P., Bhandarı, B.R., Howes, T., and Gıdley, M.J., 2008. Hydrocolloid gel particles: formation, characterization, and application. Crit Rev Food Sci, 48, 361-377.
• Buriti, F.C.A., Freitas, S.C., Egito, A.S., dos Santos, K.M.O., 2014. Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages. LWT-Food Sci Technol, 59, 196-203.
• Buttriss, J., 1997. Nutritional properties of fermented milk products. Int J Dairy Technol, 50, 21-27.
• Damin, M.R., Alcântara, M.R., Nunes, A.P., and Oliveira, M.N., 2009. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT-Food Sci Technol, 42, 1744-1750.
• El-Sayed, E., Abd El-Gawad, I., Murad, H., and Salah, S., 2002. Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. Eur Food Res Technol, 215, 298-304.
• García-Ochoa, F., Santos, V.E., Casas, J.A., and Gómez, E., 2000. Xanthan gum: production, recovery, and properties. Biotechnol Adv, 18, 549-579.
• Glicksman, M., 1987. Utilization of seaweed hydrocolloids in the food industry. Hydrobiologia, 151/152, 31-47.
• Gonçalvez, D., Pérez, C., Reolon, G., Segura, N., Lema, P., Gámbaro, A., Ares, G., and Varela, P., 2005. Effect of thickeners on the texture of stirred yogurt. Alim Nutr, Araraquara, 16, 207-211.
• Hematyar, N., Samarin, A.M., Poorazarang, H., and Elhamirad, A.H., 2012. Effect of gums on yogurt characteristics. World Appl Sci J, 20, 661-665.
• Imeson, A., 2010. Food stabilisers, thickeners and gelling agents. Blackwell Publishing Ltd, UK.
• Keogh, M.K., and Kennedy, B.T.O., 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci, 63, 108 – 112.
• Köksoy, A., and Kilic, M., 2004. Use of hydrocolloids in textural stabilization of a yogurt drink, ayran. Food Hydrocolloid, 18, 593-600.
• Kumar, P., and Mishra, H.N., 2004. Mango soy fortified set yogurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chem, 87, 501-507.
• Macit, E. and Bakırcı, İ., 2017. Effect of different stablizers on quality characteristics of the set-type yoğurt. African Journal of Biotechnology, 16(46), 2142-2151.
• Mckinley, M.C., 2005. The nutrition and health benefits of yogurt. Int J Dairy Technol, 58, 1-12.
• Mehmood, S.T., Masud, T., Mahmood, T., and Maqsud, S., 2008. Effect of different additives from local source on the quality of yogurt. Pakistan J Nutr, 7, 695-699.
• Mishra, S., and Rai, T., 2006. Morphology and functional properties of corn potato and tapioca starches. Food Hydrocolloid, 20, 557–566.
• Mohammadifar, A.M., Musavi, S.M., and Williams, P.A., 2007. Study of complex coacervation between β-lactoglobulin and tragacanthin (soluble part of gum tragacanth). Milchwissenschaft, 62, 365–488.
• Remeuf, F., Mohammed, S., Sodini, I., and Tissier, J.P., 2003. Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. Int Dairy J, 13, 773-782.
• Schmidt, K.A., Herald, T.J., and Khatib, K.A., 2001. Modified wheat starches used as stabilizers in set-style yogurt. J Food Quality, 24, 421-434.
• Sodini, I., Remeuf, F., Haddad, S., and Corrieu, G., 2004. The relative effect of milk base, starter, and process on yogurt texture: A Review. Crit Rev Food Sci, 44, 113-137.
• Soukoulis, C., Panagiotidis, P., Koureli, R., and Tzia, C., 2007. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality. J Dairy Sci, 90, 2641-2654.
• SPSS Inc. Statistical package for the social sciences SPSS ver., 13.0 for Windows. Chicago, IL, 2004.
• Sun, C., Gunasekaran, S., and Richards, M.P., 2007. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21(4), 555-564.
• Supavititpatana, P., Wirjantoro, T.I., Apichartsrangkoon, A., and Raviyan, P., 2008. Addition of gelatin enhanced gelation of corn-milk yogurt. Food Chem, 106, 211-216.
• Supavititpatana, P., Wirjantoro, T.I., and Raviyan, P., 2009. Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt. CMU J Nat Sci, 8, 247-263.
• Thaiudom, S., and Goff, H.D., 2003. Effect of κ-carrageenan on milk protein polysaccharide mixtures. Int Daıry J , 13, 763-771.
• Trachoo, N., 2002. Yogurt: The fermented milk. Songklanakarin J Sci Technol, 24, 727-734.
• Tripathy, S., and Das, M.K., 2013. Guar gum: present status and applications. J Pharm Sci Innov, 2, 24-28.
• Ünal, B., Metin, S., and Işıklı, N.D., 2003. Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yogurt. Int Daıry J, 13, 909–916.
• Vercet, A., Oria, R., Marquina, P., Crelier, S., and Lopez-Buesa, P., 2002. Rheological properties of yoghurt made with milk submitted to manothermosonication. J Agric Food Chem, 50, 6165-6171.
• Weerathilake, W.A.D.V., Rasika, D.M.D., Ruwanmali, J.K.U., and Munasinghe, M.A.D.D., 2014. The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4, 1-10.
• Wei, W., and Xin-huai, Z., 2006. Influence of thickeners on the texture of yogurt. China Dairy Industry, 11.
• Williams, R.P.W., Glagovskaia, O., and Augustin, M.A., 2003. Properties of stirred yogurts with added starch: Effects of alterations in fermentation conditions. Aust J Dairy Technol, 58, 228-232.