The Effects of using Various Stabilizers on viscosity and other Attributes of Yoghurt

Abstract

This study was carried out to assessment yoghourt produced by using different type of stabilizers, sep- Nov- 2014 .Cow milk was collected from animal production dairy farm college of agricultural studies ,Sudan University of Science and Technology (Shambat). Fresh Cow milk was analyses and its total solids increased to 15% by using skim powder milk to improve the coagulation characteristic, and divided into 4 treatments ; pure milk , milk mixed with gelatin , milk mixed with Gum Arabic and milk mixed with Guar. Milk pasteurized at 80℃ for 30 min , inoculated and incubated at 43℃ for 3 hur . Physiochemical properties of yoghurt were analyzed (pH , acidity) after incubation at 24h. The effect of different stabilizers on physiochemical characteristics were significant difference at (p≤0.05). Yoghurt made with gelatin as stabilizers has the highest level of moisture, ash ,protein, fat, SNF, , pH, Calcium and phosphorus . yoghurt made with Gum Arabic has superiority in protein ,fat ,lactose ,T.S and S.N.F, percentages after yoghurt made with gelatin, followed by control yoghurt . The sensory evaluation of yoghurt made with different types of stabilizers were significant (p≤0.05) in taste, flavor, smell, and overall acceptability, but had no significant ( p≥0.05) effect on texture and color. The best value for taste, flavor, smell, texture and overall acceptability were obtained by yoghurt made from Gelatin followed by yoghurt made from both Arabic gum and control yoghurt and the last one was yoghurt made from Guar gum.