IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

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Authors

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

Abstract

 The use of different stabilizers to improve the rheological properties of functional
pomegranate low fat yoghurt drinks was investigated. Standardized milk (1.5% fat) was
supplemented with 2.2% skim milk powder to make yoghurt drink. Modified starch (MS),
xanthan gum (XA), sodium carboxy methyl cellulose (CMC) and their mixtures were used as
stabilizers. The different formulations for yoghurt drink was prepared from 55% yoghurt, 15%
pomegranate juice and 30% cooled sweetened solutions of different stabilizers to give 8% sugar
in the final product. The different formulations were heat treated to 75±1° C for 5 min. followed
by cooling to 5±1° C. Changes in serum separation, phenolic compounds content (PC),
antioxidant activity (AA) as well as chemical, rheological and organoleptic characteristics of the
different products were followed during cold storage for 12 days. Generally the different
stabilizers had no significant effect (p≤0.05) on the protein, fat contents, PC, AA and pH values
of the obtained products. Low fat pomegranate yoghurt drinks with optimum rheological
characteristics and minimum serum separation and acceptable sensory properties were obtained
by using 1.5% MS or mixture of 0.75% MS and 0.15% CMC. 

Keywords

Egyptian Journal of Dairy Science
Volume 49, Issue 2
December 2020
Pages 65-76

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