Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt

Abstract

Locust bean gum is used as thickener, stabilizer, emulsifier and gelling agent in the food industry, and approved in most areas of the world. This study investigated the effect of addition of locust bean gum (0, 0.013, 0.02 and 0.026% w/v) on the chemical, physicochemical, physical and sensory properties of low fat yoghurt. The use of locust bean gum in the yoghurts significantly affected (P<0.05) the contents of dry matter, protein, ash and values of pH and titratable acidity. It was found that the total dry matter of the set-type yoghurts produced by using locust bean increased directly proportional to the amount of the added range of locust bean gum. The water holding capacity of samples varied between 56.59% and 61.62%. The control yoghurt had higher L values than that of the other yoghurts at the 1 and 7 days of storage. The a and b values of yoghurt varied from -4.26 to -4.63, from 9.82 to 11.30 during the storage period, respectively. The b values of yoghurt were significantly (P<0.05) affected by the treatment of the yoghurt milk and also by the storage period. The highest antioxidant activity and phenolic content were obtained in control and yoghurt produced by adding of 0.013% locust bean gum at the beginning of storage period, respectively. According to sensory properties, addition of locust bean gum had significant effect (P<0.05) on appearance, odor, taste, structure and overall acceptability values of the yoghurt. Yoghurt containg 0.02% locust bean gum had the highest overall acceptability in the end of storage.