fulltext.study @t Gmail

Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

Paper ID Volume ID Publish Year Pages File Format Full-Text
19675 43117 2016 6 PDF Available
Title
Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum
Abstract

The purpose of this research was to investigate the effect of enzymatically/partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on functional and sensory property of yoghurt using response surface methodology. Central composite design was used to study the effect of processing variables on pH, viscosity, titratable acidity, water holding capacity and overall acceptability (OA) of yoghurt. The coefficients of determination for all the responses were greater than 0.8896 (except OA, 0.7833). Regression analysis showed that PHGG level was the most important factor that affected quality of yoghurt (p<0.01). Optimum value for PHGG level, culture level and incubation time obtained from response surface modeling were 2.02%, 2.33% and 5.28 h, respectively. Results revealed that partially hydrolyzed guar gum could be potentially used for soluble fiber enrichment of yoghurt with acceptable functional and sensory quality.

Keywords
Yoghurt; Soluble dietary fiber; Partially hydrolyzed guar gum; Water holding capacity; Viscosity
First Page Preview
Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 14, 1 June 2016, Pages 28–33
Authors
, , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering