Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization

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Tarih

2023

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Yayıncı

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

The impact of adding xanthan gum (0.05, 0.1 and 0.2%) biosynthesized from grape juice pomace on the physicochemical characteristics (pH, titratable acidity, total solid, water holding capacity and syneresis) of set-type yoghurt was examined during 21 days of storage period at 4 oC in this study. Textural, color (L*, a* and b*) and sensory attributes (appearance, color, texture, taste and odor) were also assessed in samples with and without biosynthesized xanthan gum. The textural properties and water-holding capacity of the yoghurt were significantly (p<0.05) improved with the increase of the xanthan gum concentration. Accordingly, 0.2% of xanthan supplementation resulted in the best texture of yoghurt and obtained an average firmness of 411.52 g. The pH decrease trend was more pronounced in samples containing more than 0.1% xanthan on the first day of storage. The susceptibility to syneresis of yoghurt samples increased with the addition of xanthan gum however, there was no significant difference (p>0.05) between the samples at the end of storage, except for the sample with 0.2% xanthan gum. The addition of the highest concentration of xanthan gum increased the a* and b* values while decreasing the L* value (p<0.05). There was no significant difference (p> 0.05) between BX0.1% and BX0.2%, the samples with the lowest L* value. The addition of biosynthesized xanthan had no significant effect (p> 0.05) on the total solid, protein and ash content of yoğurt. Besides, the biosynthesized xanthan gum had no negative impacts on the sensory characteristics of yoghurt, except for the appearance. The findings indicated that biosynthesized xanthan may be a desirable additive since it enhances the physical characteristics of yoghurt without affecting its nutritional value or sensory properties.

Açıklama

Anahtar Kelimeler

Gum, Grape pomace, Hydrocolloid, Yoghurt, Biosynthesized xanthan

Kaynak

Tekirdağ Ziraat Fakültesi Dergisi

WoS Q Değeri

Scopus Q Değeri

Cilt

20

Sayı

2

Künye