Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

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dc.authorid0000-0002-8547-7304
dc.authorid0000-0001-8334-0403
dc.authorscopusid57220210612
dc.authorscopusid57210443974
dc.authorscopusid57038633100
dc.authorscopusid22935816700
dc.authorscopusid57195037912
dc.authorscopusid6602849143
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorDemirci, Talha
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorDemirc, Sumeyye
dc.contributor.authorSert, Durmus
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractTexture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.
dc.identifier.doi10.1590/1678-4324-2020190702
dc.identifier.issn1516-8913
dc.identifier.issn1678-4324
dc.identifier.scopus2-s2.0-85100654438
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2020190702
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9872
dc.identifier.volume63
dc.identifier.wosWOS:000580452700001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherInst Tecnologia Parana
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantioxidant activity
dc.subjectfirmness
dc.subjectmicrostructure
dc.subjectstabilizer
dc.subjectyoghurt
dc.subjectSalvia-Hispanica L.
dc.subjectDietary-Fiber
dc.subjectProbiotic Viability
dc.subjectPhysical-Properties
dc.subjectSensory Properties
dc.subjectBeta-Glucan
dc.subjectStabilizer
dc.subjectFat
dc.subjectProduct
dc.subjectQuality
dc.titleChia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
dc.typeArticle

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