TITLE:
Rheological properties of low fat yogurt containing cress seed gum
AUTHORS:
Armita Behnia, Hojjat Karazhiyan, Razieh Niazmand, Abdol Reza Mohammadi Nafchi
KEYWORDS:
Yogurt; Hydrocolloids; Cress Seed Gum; Rheological Properties; Viscosity
JOURNAL NAME:
Agricultural Sciences,
Vol.4 No.9B,
November
6,
2013
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.