Influence of guar gum addition on physicochemical,microbial, rheological and sensory properties of stirred yoghurt |
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| Authors: | Youngseung Lee Yoon Hyuk Chang |
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| Affiliation: | 1. Department of Food Science and Nutrition, Dankook University, Gyeonggi, Korea;2. Department of Food and Nutrition, Kyung Hee University, Seoul, Korea |
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| Abstract: | This study investigated the effects of adding guar gum (0, 0.6 and 0.8 g/100 mL) on the physicochemical, microbial, rheological and sensory properties of stirred yoghurt. Incorporation of guar gum into the yoghurt significantly affected the pH and colour, but did not significantly influence the lactic acid bacteria counts. The magnitudes of apparent viscosity (ηa,100), consistency index (K), yield stress (σoc), storage modulus (G′) and loss modulus (G″) for yoghurt samples containing guar gum (0.6–0.8 g/100 mL) were significantly greater than those for the control (without guar gum), indicating that guar gum can improve the steady and dynamic shear rheological properties of yoghurt. |
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| Keywords: | Yoghurt Guar gum Physicochemical properties Rheological properties Sensory properties |
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