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Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt
Author(s) -
Lee Youngseung,
Chang Yoon Hyuk
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12263
Subject(s) - guar gum , rheology , food science , guar , dynamic modulus , chemistry , dynamic mechanical analysis , apparent viscosity , rheometry , materials science , composite material , organic chemistry , polymer
This study investigated the effects of adding guar gum (0, 0.6 and 0.8 g/100 mL ) on the physicochemical, microbial, rheological and sensory properties of stirred yoghurt. Incorporation of guar gum into the yoghurt significantly affected the pH and colour, but did not significantly influence the lactic acid bacteria counts. The magnitudes of apparent viscosity (η a,100 ), consistency index ( K ), yield stress (σ oc ), storage modulus ( G ′) and loss modulus ( G ″) for yoghurt samples containing guar gum (0.6–0.8 g/100 mL ) were significantly greater than those for the control (without guar gum), indicating that guar gum can improve the steady and dynamic shear rheological properties of yoghurt.