Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures

Gad, Ahmed S; Mohamad, Sahar H. S.

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dc.creator	Gad, Ahmed S
dc.creator	Mohamad, Sahar H. S.
dc.date	2014-10-01
dc.date.accessioned	2022-03-21T20:07:32Z
dc.date.available	2022-03-21T20:07:32Z
dc.identifier	https://comunicatascientiae.com.br/comunicata/article/view/514
dc.identifier	10.14295/cs.v5i3.514
dc.identifier.uri	http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77689
dc.description	Abstract Drinkable yogurt is defined as a dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Mouthfeel defects may be affected by processing conditions, starter cultures, and stabilizer selection. This research was investigated the effect of hydrocolloid type (gelatin, carboxymethylcellulose and high methoxy pectin) on the sensory characteristics and rheological properties of drinkable yogurts fermented with nonropy and ropy cultures. The results demonstrate that gelatin-stabilized drinkable yogurt fermented with nonropy and ropy cultures had significantly higher acidity and protein content. Yogurt stabilized with gelatin was the thickest yogurts with lack of whey separation and had a positive significant effect on the sensory characteristics. Drinkable yogurt stabilized with CMC proved to be completely unacceptable as a stabilizer for the yogurt drink. A better understanding of factors contributing to the physical and structural attributes may allow manufacturers to improve the quality of yogurt.	en-US
dc.format	application/pdf
dc.language	eng
dc.publisher	Federal University of Piauí	en-US
dc.relation	https://comunicatascientiae.com.br/comunicata/article/view/514/270
dc.source	Comunicata Scientiae; Vol. 5 No. 3 (2014); 318-325	en-US
dc.source	Comunicata Scientiae; v. 5 n. 3 (2014); 318-325	pt-BR
dc.source	2177-5133
dc.source	2176-9079
dc.subject	Nonfat drinkable yogurt	en-US
dc.subject	stabilizers	en-US
dc.subject	ropy strain	en-US
dc.subject	nonropy strain	en-US
dc.subject	rheology	en-US
dc.subject	sensory characteristics	en-US
dc.title	Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures	en-US
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion