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Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder
Author(s) -
Seth Dibyakanta,
Mishra Hari Niwas,
Deka Sankar Chandra
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8641
Subject(s) - rheology , food science , gelatin , dynamic modulus , syneresis , dynamic mechanical analysis , chemistry , pectin , carrageenan , locust bean gum , xanthan gum , materials science , composite material , biochemistry , organic chemistry , polymer
BACKGROUND The consistency of sweetened yoghurt ( misti dahi ) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in reconstituted sweetened yoghurt (RSY) due to the irreversible nature of protein denaturation during spray drying. Therefore, this study aimed to increase the consistency of RSY using different hydrocolloids. RESULTS The effects addition of guar gum, pectin, κ ‐carrageenan and gelatin (0.1%w/v each) on the physico‐chemical, microbial, rheological and sensory properties of RSY were investigated. RSY with 40% total solids demonstrated the rheological properties which are very similar to those of fresh sweetened yoghurt. RSY containing different hydrocolloids further increased the rheological properties. The dynamic rheological study revealed that the magnitude of storage modulus ( G ′), loss modulus ( G ″), and loss tangent (tan δ ) were significantly influenced by the addition of hydrocolloids and gelatin exhibited highest dynamic moduli in RSY. However, κ ‐carrageenan added RSY was preferred sensorially as the rheological properties were very close to gelatin added RSY. Addition of hydrocolloids significantly increased the starter bacteria count and pH and reduced water expulsion rate ( P < 0.05). CONCLUSION Addition of hydrocolloids can improve the rheological properties of reconstituted yoghurt. The study concluded that the addition of κ ‐carrageenan showed better results in terms of rheological and sensory properties of RSY. © 2017 Society of Chemical Industry