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Gum arabic is a dried, gummy exudate obtained from the stems and branches of  Acacia senegal  and  Acacia seyal . In Kenya, gum arabic comes from  Acacia senegal var kerensis  although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from  A. senegal var kerensis  on the quality characteristics of set low-fat yoghurt compared to gum arabic from  A. senegal var senegal , with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v).  Results showed that  A. senegal var kerensis  gum had higher molecular weight and gelling properties compared to  A. senegal var senegal  gum. In addition,  A. senegal var kerensis  gum was less susceptible to syneresis and showed a higher absolute viscosity compared to  A. senegal var senegal  gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt .  Therefore,  A. senegal var kerensis  gum is a better yoghurt stabilizer than gum arabic from  A. senegal var senegal . An optimal gum concentration of 0.6% of  A. senegal var kerensis  gum in low-fat yoghurt is recommended from the results of this study.

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt