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235553

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

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Last updated: 28 Dec 2024

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Abstract

 The use of different stabilizers to improve the rheological properties of functional
pomegranate low fat yoghurt drinks was investigated. Standardized milk (1.5% fat) was
supplemented with 2.2% skim milk powder to make yoghurt drink. Modified starch (MS),
xanthan gum (XA), sodium carboxy methyl cellulose (CMC) and their mixtures were used as
stabilizers. The different formulations for yoghurt drink was prepared from 55% yoghurt, 15%
pomegranate juice and 30% cooled sweetened solutions of different stabilizers to give 8% sugar
in the final product. The different formulations were heat treated to 75±1° C for 5 min. followed
by cooling to 5±1° C. Changes in serum separation, phenolic compounds content (PC),
antioxidant activity (AA) as well as chemical, rheological and organoleptic characteristics of the
different products were followed during cold storage for 12 days. Generally the different
stabilizers had no significant effect (p≤0.05) on the protein, fat contents, PC, AA and pH values
of the obtained products. Low fat pomegranate yoghurt drinks with optimum rheological
characteristics and minimum serum separation and acceptable sensory properties were obtained
by using 1.5% MS or mixture of 0.75% MS and 0.15% CMC. 

DOI

10.21608/ejds.2020.235553

Keywords

Stabilizers, pomegranate juice, Yoghurt drink, Antioxidant activity, Rheological properties, Organoleptic properties

Authors

First Name

A

Last Name

Gouda

MiddleName

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Affiliation

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

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Orcid

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First Name

H

Last Name

Ali

MiddleName

-

Affiliation

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

Email

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City

-

Orcid

-

First Name

Aya

Last Name

Saad El-Dein

MiddleName

-

Affiliation

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

Email

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City

-

Orcid

-

First Name

Rafik

Last Name

Khalil

MiddleName

-

Affiliation

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

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City

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Orcid

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Volume

49

Article Issue

2

Related Issue

33931

Issue Date

2020-12-01

Receive Date

2022-05-08

Publish Date

2020-12-01

Page Start

65

Page End

76

Print ISSN

0378-2700

Online ISSN

2090-2492

Article File

EJDS_Volume 49_Issue 2_Pages 65-76.pdf

PDF . 498.0kB

Link

https://ejds.journals.ekb.eg/article_235553.html

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https://ejds.journals.ekb.eg/service?article_code=235553

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235,553

Publication Type

Journal

Publication Title

Egyptian Journal of Dairy Science

Publication Link

https://ejds.journals.ekb.eg/

MainTitle

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

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Article

Created At

23 Jan 2023