Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

Macit E., Karaoğlu M. M., Bakırcı İ.

ALINTERI JOURNAL OF AGRICULTURE SCIENCES, cilt.34, sa.1, ss.15-20, 2019 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34 Sayı: 1
  • Basım Tarihi: 2019
  • Doi Numarası: 10.28955/alinterizbd.441313
  • Dergi Adı: ALINTERI JOURNAL OF AGRICULTURE SCIENCES
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.15-20
  • Anahtar Kelimeler: Yogurt, Stabilizer, Textural properties, Firmness, Viscosity, XANTHAN GUM, PHYSICAL-PROPERTIES, MILK, PROTEIN, HYDROCOLLOIDS, MANUFACTURE, STARTER, GELATIN, STARCH, CORN
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p<0.01) on all texture parameters of yogurt samples, the relaxation force values were not affected by only storage period (p>0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.