Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 72-85 |
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Ryamanesh M, Jouyandeh H, Hojjati M. Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum. FSCT 2025; 22 (165) :72-85
URL: http://fsct.modares.ac.ir/article-7-76814-en.html
URL: http://fsct.modares.ac.ir/article-7-76814-en.html
1- MSC Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2- Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan ,hosjooy@yahoo.com
3- Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2- Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan ,
3- Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
Abstract: (126 Views)
Today, the desire to consume healthier foods, including low-fat yogurt, has encouraged manufacturers to use suitable fat substitutes in order to provide a product in the market with an acceptable sensory properties in addition to creating a desirable consistency and texture. In this research, it was aimed to improve the textural and sensory characteristics of low-fat yogurt with the help of microbial transglutaminase (MTG) enzyme treatment and the use of Persian gum (PG) as a native gum. In addition, the effect of the mentioned variables on the number of starter bacteria during 14 days of storage was also investigated. For this purpose, low-fat yogurt samples using levels of 0, 0.1 and 0.2% (w/v) of PG gum and levels of 0 and 0.015% (w/v) of MTG enzyme were produced and kept in the refrigerator until the tests. The results of this research showed that with the increase in gum concentration, the firmness and consistency of the produced yogurt samples decreased significantly, while the enzyme treatment increased the texture parameters (p<0.01). In addition, both enzyme and gum variables improved the overall acceptance score, but they had a negative effect on the count of yogurt starter bacteria. Also, with the increase in storage time, the firmness and consistency of yogurt samples increased and the acceptability of the product and the count of yogurt starter bacteria decreased significantly (p<0.001). In total, the results of this research showed that by using transglutaminase enzyme treatment (0.015%) and adding Persian gum (especially 0.2%), a low-fat stirred yogurt with desirable textural and sensory properties containing appropriate count of yogurt starter bacteria could be produced.
Article Type: Original Research |
Subject:
Colors, preservatives and additives
Received: 2024/09/1 | Accepted: 2024/10/30 | Published: 2025/10/23
Received: 2024/09/1 | Accepted: 2024/10/30 | Published: 2025/10/23
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