Augmenting yogurt quality attributes through hydrocolloidal gums

  • Rafiq, Lubna (National Institute of Food Science and Technology, University of Agriculture Faisalabad) ;
  • Zahoor, Tahir (National Institute of Food Science and Technology, University of Agriculture Faisalabad) ;
  • Sagheer, Ambreen (Lahore College of Home Economics) ;
  • Khalid, Nazia (National Institute of Food Science and Technology, University of Agriculture Faisalabad) ;
  • Rahman, Ubaid ur (School of Food and Agricultural Sciences, University of Management and Technology) ;
  • Liaqat, Atif (Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology)
  • Received : 2018.03.19
  • Accepted : 2018.09.13
  • Published : 2020.02.01


Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4℃±2℃) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion: Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.


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