Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (<i>Cucurbita</i> <i>...

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Main Authors: Sergio A. Rojas-Torres, Somaris E. Quintana, Luis Alberto García-Zapateiro
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Fluids
Subjects:
butternut squash (<i>Cucurbita</i> <i>moschata</i>)
seeds
pulp
hydrocolloid
rheology
sensorial
Online Access:https://www.mdpi.com/2311-5521/6/7/251
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spelling doaj-78237e23f5444acca9f51bf2ac50439b2021-07-23T13:40:03ZengMDPI AGFluids2311-55212021-07-01625125110.3390/fluids6070251Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory PerceptionSergio A. Rojas-Torres0Somaris E. Quintana1Luis Alberto García-Zapateiro2Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaStabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (<i>Cucurbita</i> <i>moschata</i>) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.https://www.mdpi.com/2311-5521/6/7/251butternut squash (<i>Cucurbita</i> <i>moschata</i>)seedspulphydrocolloidrheologysensorial
collection DOAJ
language English
format Article
sources DOAJ
author Sergio A. Rojas-Torres
Somaris E. Quintana
Luis Alberto García-Zapateiro
spellingShingle Sergio A. Rojas-Torres
Somaris E. Quintana
Luis Alberto García-Zapateiro
Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
Fluids
butternut squash (<i>Cucurbita</i> <i>moschata</i>)
seeds
pulp
hydrocolloid
rheology
sensorial
author_facet Sergio A. Rojas-Torres
Somaris E. Quintana
Luis Alberto García-Zapateiro
author_sort Sergio A. Rojas-Torres
title Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
title_short Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
title_full Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
title_fullStr Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
title_full_unstemmed Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
title_sort natural yogurt stabilized with hydrocolloids from butternut squash (<i>cucurbita moschata</i>) seeds: effect on physicochemical, rheological properties and sensory perception
publisher MDPI AG
series Fluids
issn 2311-5521
publishDate 2021-07-01
description Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (<i>Cucurbita</i> <i>moschata</i>) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.
topic butternut squash (<i>Cucurbita</i> <i>moschata</i>)
seeds
pulp
hydrocolloid
rheology
sensorial
url https://www.mdpi.com/2311-5521/6/7/251
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AT somarisequintana naturalyogurtstabilizedwithhydrocolloidsfrombutternutsquashicucurbitamoschataiseedseffectonphysicochemicalrheologicalpropertiesandsensoryperception
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