The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt

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GHEYBi NESA; ASHRAFI YORGANLOO ROGIEH

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Journal: Iranian Journal of Biosystems Engineering Year:2020 | Volume:50 | Issue:4 Page(s): 963-975

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Title

The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt

Author(s)

GHEYBi NESA | ASHRAFI YORGANLOO ROGIEH | Issue Writer Certificate

Keywords

Low-fat yogurtQ1

InulinQ1

Quince seed gumQ1

Qualitative characteristicsQ2

Abstract

Nowadays due to the problems caused by the consumption of high fat products, the use of fat substitutes in foods such as yogurt has increased. In this study, the effect of Inulin in 0, 1. 5 and 3% levels and Quince seed gum in 0, 0. 25 and 0. 5% levels was investigated on the qualitative properties of low fat yogurt at 4° C during 14 days of storage. The results showed that addition of Inulin significantly decreased syneresis (p<0. 05), at higher levels of Quince seed gum (at 0. 5% level), increasing the amount of syneresis was prevented during storage. Water holding capacity and viscosity increased significantly with increasing Inulin and Quince seed gum (p<0. 01), while maximum water holding capacity was 64% and the highest viscosity was 5500 cpoise in a sample containing 3% Inulin and 0. 5% Quince seed gum powder. Hardness was increased significantly from 14N to 28N by adding Inulin (p<0. 01), at higher levels of Quince seed gum increasing of hardness was prevented over time. The highest color change was in the sample contained the highest amount of Inulin and the lowest amount of Quince seed gum on the first day of storage. Optimum content of Inulin and Quince seed gum was determined 2. 5% and 0. 4% respectively, in low fat yogurt. In overall acceptance, the optimized Low-fat yogurt obtained a higher score than control yogurt (3% fat). The results of this study showed that it is possible to use Inulin and Quince seed gum at optimal levels in the preparation of Low-fat yogurt.

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APA: Copy

GHEYBi, NESA, & ASHRAFI YORGANLOO, ROGIEH. (2020). The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(4 ), 963-975. SID. https://sid.ir/paper/144259/en

Vancouver: Copy

GHEYBi NESA, ASHRAFI YORGANLOO ROGIEH. The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2020;50(4 ):963-975. Available from: https://sid.ir/paper/144259/en

IEEE: Copy

NESA GHEYBi, and ROGIEH ASHRAFI YORGANLOO, “The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 4 , pp. 963–975, 2020, [Online]. Available: https://sid.ir/paper/144259/en

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