Optimization of mixture exudate gums on physicochemical properties of low fat yogurt

There is a great effort in the food industry to reduce the amount of fat in food products. Fat percentage can affect nutritional, rheological and sensory characteristics such as taste, mouth feel and texture in dairy products. Therefore, the removal of fat is not easily. In this study, the combination of exudate gums such as Persian, Arabic and Tragacanth gum used in the preparation of low fat yogurt. Arabic Gum had an effective role in proper network, increased viscosity, water-holding capacity and reduced syneresis in the low-fat yogurt. Addition of Persian gum led to reduction of the amount of Arabic gum and the better qualitative of the system. The amount of gum tragacanth was minor in the suggested formulation. The optimum amount of gums in low-fat yogurt contain 0.3033% Arabic gum, 0.1963% Persian gum and 0.0004% Tragacanth gum per 100 ml of milk (w/v%) during 15 days storage. suitable combination of Hydrocolloids creates more economical prices of additive and good quality of low-fat yogurt.

Keywords:

Persian gum , Tragacanth gum , Arabic gum , low fat yogurt