Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt

ABSTRACT

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).

KEYWORDS:

• Yogurt
• fish gelatin
• bovine skin gelatin
• locust bean gum
• syneresis
• viscosity

Acknowledgments

The authors appreciate the contribution of panelists in the sensory tests.

Funding

Financial support was provided by the Scientific Research Fund of Yüzüncü Yıl University under the Project 2012-FBE-YL025.

Additional information

Funding

Financial support was provided by the Scientific Research Fund of Yüzüncü Yıl University under the Project 2012-FBE-YL025.