Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties

Here, the mucilage of jujube was extracted and used as a natural stabilizer in the production of stirred yogurt. Yogurts were enriched with different concentrations of jujube mucilage (i.e., 0, 0.1, 0.15, and 0.2%), and their physical, chemical and sensory attributes were analyzed during 21 days of storage at 4°C. The results showed that the protein and fat contents of the yogurts were not significantly different compared with each other, while higher ash contents were obtained in yogurts which contained higher concentrations of the mucilage. The acidity and proteolysis of the stirred yogurts were enhanced in the presence of mucilage, and they exhibited lower concentrations of diacetyl and acetaldehyde, although the differences were not significant among the samples of different treatments. The storage time had adverse and direct effects on the amounts of acetaldehyde and diacetyl, respectively. The effects of storage time and the presence of jujube mucilage in yogurts caused a significant decrease in the percentage of syneresis, while their viscosity and WHC values increased. The magnitudes of dynamic moduli (G, G'' ), complex viscosity (η*), and loss tangent (tan δ) of stirred yogurts increased by increasing the concentration of jujube mucilage. The yogurts which had been enriched with mucilage were preferred slightly less by tasters during the storage period, but these differences did not amount to a statistical significance. Generally, the results of the present study showed that the jujube mucilage can be potentially used as a natural stabilizer in stirred yogurt.