Alyssum homolocarpum gum as stabilizer in yogurt drink Doogh

Doogh is a type of yogurt drink which is traditionally and industriallyproducing in several Asian and Middle Eastern countries. Serumseparation is the major problem in industrial Doogh. In this research,gum extracted from Alyssum homolocarpum seeds was used as anatural stabilizer (0.1%, 0.2% & 0.3%) in Doogh. according to obtaineddata addition of gum to Doogh changes its flow behavior from aNewtonian fluid to a shear thinning one and apparent viscosityincreases from 4.5 centipoise in control sample to 8.8 cp in 0.3% gumadded samples; also sedimentation decreases from 52% in control to82% in 0.3% samples; while sensory evaluations shows that 0.2%samples are the most desirable between others.

Keywords:

Alyssum homolocarpum , stabilizer , natural gum , Doogh