Abstract:
In this study gum Arabic is analyzed for physical and chemical properties
, yoghurt was produced from cow milk without gum Arabic ( control) and
with added gum at 0.1, 0.3, and 0.5g/L. Then physicho-chemical and
sensory properties of yoghurt were determined. The results showed that
the gum contains high level of carbohydrate 83.05%, protein 1.85%,
moisture 10.05%, fat 0.32% and fiber 1.85%. The effect of Gum Arabic
on chemical properties of yoghurt was reduction of lactose content to
2.63% and pH to 4.32% and increase titratable acidity to 1.57% and
reduction of whey-off to 0.00. Increased titratable acidity suggests that it
has enhanced growth of lactic acid bacteria. Sensory evaluation illustrated
that Gum Arabic improve the texture and enhance the taste.
