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| Applications of Inulin and Mucilage as Stabilizers in Yoghurt Production |
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Maha E.A. Khalifa,
A.E. Elgasim,
A.H. Zaghloul and M.B. Mahfouz |
Abstract:
The present study aimed to test some of natural products as stabilizers for yoghurt containing inulin and mucilage for enhancement its properties as a functional foods. Yoghurt containing natural stabilizers was manufactured and mucilage was added to yoghurt with ratio of 0.2% but inulin was added to yoghurt with ratio of 4 and 6%. Chemical compositions such as pH value, titratable acidity, wheying off, ash, protein, lactose, total carbohydrate, total solid, acetaldehyde and diacetyl of the tested yoghurt with and without stabilizers were carried out using the official methods. The data concluded that the pH values of tested yoghurt showed significant changes and decreased with the increasing of the storage period in the all of yoghurt treatments. On the other hand, Titratable acidity values of tested yoghurt showed significant changes and increased with the increasing of the storage period in the all of yoghurt treatments. The Wheying off of the set yoghurt was significantly lower in the yoghurt containing inulin at 4, 6% and mucilage at 0.2% compared with control yoghurt. The reduction percentages in the wheying-off were 30, 58 and 50%, respectively compared to control. None of the stabilizers used in (p = 0.05) affect on the ash content of yoghurt However, a decrease in lactose content was observed with the increase in the storage period. There was a substantial decrease in lactose content from 2 to 0.78% on the 10th day of storage. The protein content of yoghurt treated with inulin 6%, mucilage 0.2% and control were significantly different (p = 0.05) and gave value of 4.56, 4.37 and 4.19%, respectively. Based on the findings of this study, mucilage and inulin are potential stabilizers to be used in yoghurt processing.
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How to cite this article:
Maha E.A. Khalifa, A.E. Elgasim, A.H. Zaghloul and M.B. Mahfouz, 2011. Applications of Inulin and Mucilage as Stabilizers in Yoghurt Production. American Journal of Food Technology, 6: 31-39.
DOI: 10.3923/ajft.2011.31.39
URL: https://scialert.net/abstract/?doi=ajft.2011.31.39
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