Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off
Joint Authors
Muhammad, Abd al-Latif A.
Alamri, M. S.
Abdo Qasem, Akram A.
Ibraheem, M. A.
Saleh, Ali
Hussain, S.
Shahzad, Syed Ali
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-06-11
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt.
The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB).
The control is the yogurt prepared with okra gum only.
Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation.
Tests were performed at the beginning of the cold storage and after 7 or 15 days.
By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained.
Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content.
Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB).
The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time.
Wheying-off was significantly reduced irrespective of the origin of the starch.
Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type.
Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
American Psychological Association (APA)
Saleh, Ali& Muhammad, Abd al-Latif A.& Alamri, M. S.& Hussain, S.& Abdo Qasem, Akram A.& Ibraheem, M. A.…[et al.]. 2020. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
Modern Language Association (MLA)
Saleh, Ali…[et al.]. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
American Medical Association (AMA)
Saleh, Ali& Muhammad, Abd al-Latif A.& Alamri, M. S.& Hussain, S.& Abdo Qasem, Akram A.& Ibraheem, M. A.…[et al.]. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1181834