Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt

Pancar E. D., Andiç S., Boran G.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.25, sa.6, ss.843-853, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 6
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10498850.2014.944293
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.843-853
  • Anahtar Kelimeler: Yogurt, fish gelatin, bovine skin gelatin, locust bean gum, syneresis, viscosity, PHYSICAL-PROPERTIES, STIRRED YOGURT, MILK-PROTEINS, SET YOGURT, MICROSTRUCTURE, CHALLENGES, PROSPECTS, GELS, FAT
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4 degrees C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).