Rheological properties of low fat yogurt containing cress seed gum

Armita Behnia, Hojjat Karazhiyan, Razieh Niazmand, Abdol Reza Mohammadi Nafchi

Department of Chemical Engineering, Islamic Azad University, Shahrood Branch, Shahrood, Iran.
Department of Food Chemistry, Research Institute for Food Science and Technology (RIFST), Mashhad, Iran.
Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
Department of Food Science and Technology, Islamic Azad University, Torbat-Heydarieh Branch, Mashhad, Iran.

DOI: 10.4236/as.2013.49B005                

Abstract

Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids nonfat to boost the nonfat milk solids. Stabilizers such as natural gums are added to improve and maintain gel firmness and consistency, while also for many people to improve appearance and mouth feel. Hydrocolloidsspecifically stabilize gel structure, increaseviscosity and either from networks with milk constituents and establish a separate gel structure. In current research, a natural local plant Iranian hydrocolloid, cress seed gum, is added to yogurt formulation and its rheological propertiesare evaluated using a rotational viscometer. Different famous rheological models have beenused to fit shear stress-shear rate data’s. The results demonstrated that cress seed gum has a good potential to be used as a stabilizer in yogurt formula.

Keywords

Yogurt; Hydrocolloids; Cress Seed Gum; Rheological Properties; Viscosity

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Khalifa, E.A., Elgasim, A.E., Zaghloul, A.H. and Mahfouz, M.B. (2011) Applications of inulin and mucilage as stabilizers in yogurt production. American Journal of Food Technology, 6, 31-39. http://dx.doi.org/10.3923/ajft.2011.31.39
[2]	Tamime, A.Y. and Robinson, R.K. (1999) Yoghurt: Science and technology. 2nd Edition, CRC Press, Boca Raton, FL.
[3]	Brennan, C.S. and Tudorica, C.M. (2006) Carbohydrate based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta glucan, guar gum and inulin. International Journal of Food and Technology, 43, 824-833. http://dx.doi.org/10.1111/j.1365-2621.2007.01522.x
[4]	FDA. (1996) Low fat yogurt, 21 CFR 131.203, code of federal regulations. US Department of Health and Human Services, Washington DC.
[5]	FDA. (1996) Nonfat yogurt, 21 CFR 131.206, code of federal regulations. US Department of Health and Human Services, Washington DC.
[6]	Haque, Z.U. and Ji, T. (2003) Cheddar whey processing and source: II. Effect on nonfat ice cream and yogurt. International Journal of Food Science and Technology, 38, 463-473. http://dx.doi.org/10.1046/j.1365-2621.2003.00705.x
[7]	Mistry, V.V. and Hassan, H.N. (1992) Manufacture of nonfat yogurt from a high milk protein powder. Journal of Dairy Science, 75, 947-957. http://dx.doi.org/10.3168/jds.S0022-0302(92)77835-7
[8]	Penna, A.L.B., Gurram, S. and Canovas, G.V.B. (2006) Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low fat yogurt fermented by different starter cultures. Journal of Food Process Engineering, 29, 447-461. http://dx.doi.org/10.1111/j.1745-4530.2006.00076.x
[9]	Tamime, A.Y. and Robinson, R.K. (2007) Tamime and Robinson’s yoghurt. 3rd Edition, Woodhead Publishing Limited and CRC Press, New York.
[10]	Guzman-Gonzales, M., Morais, F. and Amigo, L. (2000) Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powder. Journal of the Science of Food and Agriculture, 80, 433-438. http://dx.doi.org/10.1002/(SICI)1097-0010(200003)80:4<433::AID-JSFA545>3.0.CO;2-B
[11]	Dickinson, E. (2003) Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17, 25-39. http://dx.doi.org/10.1016/S0268-005X(01)00120-5
[12]	Vedamuthu, E.R. (1993) the yogurt story, past, present and future. Dairy Food and Environmental Sanitation.
[13]	Lucey, J. A. (2002) Formation and physical properties of milk protein gels. Journal of Dairy Science, 85, 281-294. http://dx.doi.org/10.3168/jds.S0022-0302(02)74078-2
[14]	Keogh, M.K. and O’Kennedy, B.T. (1998) Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food Science, 63, 108-112. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15687.x
[15]	Everett, D.W. and McLeod, R.E. (2005) Interactions of polysaccharide stabilizers with casein aggregates in stirred skim milk yoghurt. International Dairy Journal, 15, 1175-1183. http://dx.doi.org/10.1016/j.idairyj.2004.12.004
[16]	Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K., et al. (2009) Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids, 23, 2062-2068. http://dx.doi.org/10.1016/j.foodhyd.2009.03.019
[17]	Karazhiyan, H., Razavi, S.M.A. and Phillips, G.O. (2011) Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids, 25, 915-920. http://dx.doi.org/10.1016/j.foodhyd.2010.08.022
[18]	Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S. and Nishinari, K. (2011) Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum. International Journal of Food Science and Technology, 46, 1066-1072. http://dx.doi.org/10.1111/j.1365-2621.2011.02583.x
[19]	Naji, S., Razavi, S.M.A. and Karazhiyan, H. (2012) Effect of thermal treatment on functional properties of cress seed (Lepidium sativum) and xanthan gums: A com-parative study. Food Hydrocolloids, 28, 75-81. http://dx.doi.org/10.1016/j.foodhyd.2011.11.012
[20]	Naji, S., Razavi, S.M.A., Karazhiyan, H. and Koocheki, A. (2012) Influence of thermal treatments on textural characteristics of cress seed (Lepidium sativum) gum gel. Electronic Journal of Environmental, Agricultural and Food Chemistry, 11, 222-237.
[21]	Harrison, G., Franks, G.V., Tirtaatmadja, V. and Boger, D. V. (1999) Suspensions and polymers—Common links in rheology. Korea-Australia Rheology Journal, 11, 197- 218.
[22]	Song, K.W., Kim, Y.S. and Chang, G.S. (2006) Rheology of concentrated xanthan gum solutions: Steady shear flow behavior. Fibers and Polymers, 7, 129-138. http://dx.doi.org/10.1007/BF02908257
[23]	Cheng, D.C.H. (1986) Yield stress: A time dependent property and how to measure it. Rheological Acta, 25, 542-554. http://dx.doi.org/10.1007/BF01774406
[24]	Achayuthakan, P., Suphantharika, M. and Rao, M.A. (2006) Yield stress components of waxy corn starch- xanthan mixtures: Effect of xanthan concentration and different starches. Carbohydrate Polymers, 65, 469-478. http://dx.doi.org/10.1016/j.carbpol.2006.02.007