Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts

Summary The effects of gelatin (G) and espina corona gum ( ECG ) on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log 10 CFU .g −1 . The addition of G decreased flow behaviour index ( n ), while consistency index ( K ) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action ( A ) and destruction rate of the structure ( B ) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.