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Usability Evaluation of Augmented Reality: A Neuro-Information-Systems Study
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Augmenting yogurt quality attributes through hydrocolloidal gums.

Lubna Rafiq1, Tahir Zahoor1, Ambreen Sagheer2

  • 1National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan.

Asian-Australasian Journal of Animal Sciences
|November 2, 2018
PubMed
Summary

Xanthan and guar gums significantly improve yogurt quality by enhancing texture and preventing syneresis. These natural stabilizers boost viscosity and water-holding capacity without negatively impacting sensory attributes, making them highly recommended for yogurt production.

Keywords:
Guar GumSyneresisViscosityXanthan GumYoghurt

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Hydrocolloids

Background:

  • Yogurt quality is influenced by various factors, including stabilizers.
  • Hydrocolloids like xanthan gum and guar gum are commonly explored for their functional properties in food systems.

Purpose of the Study:

  • To evaluate the efficacy of xanthan gum and guar gum as stabilizers in improving yogurt quality.
  • To assess the impact of these gums on key physical, chemical, and sensory attributes of yogurt.

Main Methods:

  • Yogurt was produced using standardized milk and starter cultures.
  • Enzyme-hydrolyzed xanthan gum and guar gum were incorporated at varying concentrations (0.1%, 0.5%, 1.0%).
  • Yogurt samples were stored at 4±2°C for 21 days, with quality assessments conducted every 7 days.

Main Results:

  • Yogurt supplemented with 0.5% xanthan gum exhibited optimal prevention of syneresis.
  • The addition of gums led to improvements in yogurt viscosity, water-holding capacity, and texture.
  • Sensory evaluation indicated no adverse effects on the overall acceptability of the yogurt.

Conclusions:

  • Xanthan and guar gums are effective stabilizers for enhancing yogurt quality.
  • The use of these gums is recommended to improve product characteristics such as texture and stability.
  • Optimized gum concentrations can augment yogurt's physical and sensory properties.