Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
Rahil Rezaei, Morteza Khomeiri, Mahdi Kashaninejad, Mehran Aalami
International Journal of Dairy Technology
Abstract
This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall sensory and physicochemical characteristics.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
0.5% arabic gum result in highest overrun value
“The highest overrun value was observed in sample containing 0.5% arabic gum.”
0.2% guar gum and 0.5% arabic gum present best total acceptability
“Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability.”
0.3% guar gum result in highest viscosity
“Frozen yoghurt containing 0.3% guar gum had the highest viscosity.”