Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization

Öz

The impact of adding xanthan gum (0.05, 0.1 and 0.2%) biosynthesized from grape juice pomace on the physicochemical characteristics (pH, titratable acidity, total solid, water holding capacity and syneresis) of set-type yoghurt was examined during 21 days of storage period at 4 oC in this study. Textural, color (L*, a* and b*) and sensory attributes (appearance, color, texture, taste and odor) were also assessed in samples with and without biosynthesized xanthan gum. The textural properties and water-holding capacity of the yoghurt were significantly (p<0.05) improved with the increase of the xanthan gum concentration. Accordingly, 0.2% of xanthan supplementation resulted in the best texture of yoghurt and obtained an average firmness of 411.52 g. The pH decrease trend was more pronounced in samples containing more than 0.1% xanthan on the first day of storage. The susceptibility to syneresis of yoghurt samples increased with the addition of xanthan gum however, there was no significant difference (p>0.05) between the samples at the end of storage, except for the sample with 0.2% xanthan gum. The addition of the highest concentration of xanthan gum increased the a* and b* values while decreasing the L* value (p<0.05). There was no significant difference (p> 0.05) between BX0.1% and BX0.2%, the samples with the lowest L* value. The addition of biosynthesized xanthan had no significant effect (p> 0.05) on the total solid, protein and ash content of yoğurt. Besides, the biosynthesized xanthan gum had no negative impacts on the sensory characteristics of yoghurt, except for the appearance. The findings indicated that biosynthesized xanthan may be a desirable additive since it enhances the physical characteristics of yoghurt without affecting its nutritional value or sensory properties.

Anahtar Kelimeler

• Yoghurt
• Biosynthesized xanthan
• Gum
• Grape pomace
• Hydrocolloid

Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization

Öz

Bu çalışmada, üzüm suyu posasından biyosentezlenen ksantan gam (%0.05, 0.1 ve 0.2) ilavesinin set tipi yoğurdun 4°C'de 21 günlük depolama süresi boyunca fizikokimyasal özellikleri (pH, titre edilebilir asitlik, toplam katı, su tutma kapasitesi ve sineresiz) üzerindeki etkisi incelenmiştir. Biyosentezlenmiş ksantan gam içeren ve içermeyen numunelerde tekstürel, renk (L *, a * ve b *) ve duyusal özellikler (görünüş, renk, tekstür, tat ve koku) de değerlendirilmeye tabi tutulmuştur. Yoğurdun tekstürel özellikleri ve su tutma kapasitesi, ksantan gam konsantrasyonunun artması ile beraber önemli ölçüde (p<0.05) iyileşmiştir. Buna göre, yoğurtta en iyi tekstür ortalama 411.52 g sertlik değeri olarak %0.2 oranında ksantan ilavesi ile elde edilmiştir. Depolamanın ilk gününde %0.1'den fazla ksantan içeren numunelerde pH düşüş eğilimi daha belirgin olmuştur. Yoğurt örneklerinin sineresiz duyarlılığı ksantan gam ilavesiyle artmış ancak depolama sonunda %0.2 ksantan gam içeren örnek dışında örnekler arasında önemli bir fark görülmemiştir (p>0.05). Ksantan gamın en yüksek konsantrasyonda eklenmesi yoğurdun L * değerini düşürürken a * ve b * değerlerinin yükselmesine neden olmuştur (p<0.05). En düşük L * değerine sahip örnekler olan BX0.1% ve BX0.2% arasında önemli farklılık olmadığı belirlenmiştir (p>0.05). Biyosentezlenmiş ksantan ilavesinin yoğurdun toplam katı madde, protein ve kül içeriği üzerinde önemli bir etkisi olmamıştır (p>0.05). Ayrıca biyosentezlenmiş ksantan gamın yoğurdun duyusal özellikleri üzerinde görünüm dışında herhangi bir olumsuz etkisi olmadığı belirlenmiştir. Elde edilen bulgular, biyosentezlenmiş ksantan ilavesinin yoğurdun besin değerini veya duyusal özelliklerini etkilemeden fiziksel özelliklerini geliştirdiği için arzu edilen bir katkı maddesi olabileceğini göstermiştir.

Anahtar Kelimeler

• Yoğurt
• Biyosentezlenmiş ksantan
• Gam
• Üzüm posası
• Hidrokolloid

Kaynakça

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