Volume 18, Issue 121 (2022)                   FSCT 2022, 18(121): 1-11 | Back to browse issues page


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Almasi N, Mohammadzadeh Milani J, Najafian L. Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt. FSCT 2022; 18 (121) :1-11
URL: http://fsct.modares.ac.ir/article-7-52737-en.html
1- M.Sc Graduate, Department of Food Science & Technology, Sari Branch, Islamic Azad University, Sari, Iran , Nasim.almasy@yahoo.com
2- Professor, Department of Food Science & Technology, Sari, Agricultural Science and Natural Resources University (SANRU)
3- Assistant Professor, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
Abstract:   (2564 Views)
According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.
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Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2021/05/21 | Accepted: 2021/07/17 | Published: 2022/03/7

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