Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of LowFat Fresh Yoghurts

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Nowrouzi S.; GHODS ROHANI M.; RASHIDI H.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2021 | Volume:16 | Issue:2 Page(s): 69-78

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Information Journal Paper

Title

Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of LowFat Fresh Yoghurts

Author(s)

Nowrouzi S. | GHODS ROHANI M. | RASHIDI H. | Issue Writer Certificate

Keywords

Low-fat yoghurt

Balangu seed gum

Physicochemical characteristics

Sensory characteristics

Optimization

Abstract

Background and Objectives: The aims of this study were to investigate effects of Balangu seed gum on physicochemical and Sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of Balangu seed gum quantity (0– 0. 1%) and fat content (0 to 2%) on physiochemical and Sensory characteristics of the fresh Low-fat yoghurt were studied. The Low-fat yoghurt was stored for 14 days and then investigated on Days 1, 7 and 14 for physiochemical and Sensory characteristics. Results: Results showed that increases in balangu gum content decreased syneresis and pH of the samples significantly (p< 0. 01). Increase in fat content led to a decreases in syneresis and increases in viscosity of the samples (p< 0. 01). Furthermore, results showed that increases in balango gum content increased the taste, texture, color and overall acceptance scores (p< 0. 01) while fat did not include significant effects on Sensory characteristics of the samples. Based on the results, the optimum point for Low-fat yoghurt production with minimum syneresis, maximum viscosity and highest taste, texture, color and total acceptance includes balangu gum content of 0. 1% and fat content of 1. 25%. This product includes viscosity of 1169. 49 (Pascal second), syneresis of 36. 75, taste score of 4. 91, texture score of 4. 90, color score of 4. 96, total acceptance score of 4. 99 and desirability index of 90. 1%. Results of physiochemical characteristics after 14 days showed increases in syneresis and viscosity and decreases in pH level (p < 0. 01). Sensory specifications did not significantly vary between Days 1 and 7; however, differences were significant on Day 14, compared to Day 1 (p<0. 01). Despite these differences, samples included acceptable scores and were appropriate for consumption. Conclusion: Results of this study have shown that Balangu seed gum can be used as an appropriate alternative of fats in fresh low-fat yogurts. Moreover, these yogurts can be stored for up to 14 days.

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APA: Copy

Nowrouzi, S., GHODS ROHANI, M., & RASHIDI, H.. (2021). Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of LowFat Fresh Yoghurts. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 16(2 ), 69-78. SID. https://sid.ir/paper/960929/en

Vancouver: Copy

Nowrouzi S., GHODS ROHANI M., RASHIDI H.. Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of LowFat Fresh Yoghurts. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2021;16(2 ):69-78. Available from: https://sid.ir/paper/960929/en

IEEE: Copy

S. Nowrouzi, M. GHODS ROHANI, and H. RASHIDI, “Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of LowFat Fresh Yoghurts,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 16, no. 2 , pp. 69–78, 2021, [Online]. Available: https://sid.ir/paper/960929/en

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