Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt

• Main Authors: Armita Behnia, Hojjat Karazhiyan, Razieh Niazmand, Abdol Reza Mohammadi Nafchi
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2014-10-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: cress seed gum; low fat yogurt; physicochemical properties; textural; rheological modeling
• Online Access: http://journals.rifst.ac.ir/article_68026_116960ecece964c0430fd2f92c04c8a1.pdf

Nowadays, considering the increasing tendency for consuming low fat or non-fat products, it is preferred to use non-fat milk for yoghurt production. Cress seed has various pharmaceutical applications and for as much as it is known that this plant’s seeds have high mucilage compounds, in this study different concentration levels (0.05, 0.07, 0.1, 0.15% w/w) of the gum used. pH, acidity, water loss, viscosity and the texture (hardness, adhesiveness) of produced yogurt during the storage time (1, 7, 14 and 21 days) was evaluated. pH decreased in comparing to control samples by adding  hydrocolloid level to low fat yogurt samples. A significant increase in acidity was observed during storage. With increasing gum level water loss of samples decreased. Hardness of the samples increased during storage. The result of this study shows that the cress seed gum has a good potential for being used as a stabilizer in yogurt formulation.