Title of article :
Utilization of some plant polysaccharides for improving yoghurt consistency
Author/Authors :
Hussein, M.M. National Research Center - Department of Natural and Microbial Products, Egypt , Hassan, Fatma A.M. National Research Center - Department of Dairy, Egypt , Abdel Daym, H.H. Al-Azhar University - Faculty of Agriculture - Department of Food Science and Technology, Egypt , Salama, A. Al-Azhar University - Faculty of Agriculture - Department of Food Science and Technology, Egypt , Enab, A.K. National Research Center - Department of Dairy, Egypt , Abd El-Galil, Asmaa A. National Research Center - Department of Natural and Microbial Products, Egypt
Abstract :
Six plant polysaccharides (PS) were extracted from mature okra fruits (Hibiscus esculents), whole plant Jew’s-mallow (Corchorus olitorius) and taro corm (Arum colocasia). Three of these products were isolated as ethanol insoluble materials (PS1-type products), while the other three were attained as ethanol soluble substance (PS2-type products). Different concentrations (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of extracted PS1 and PS2-types, were used in the manufacture of yoghurt mainly for stabilizing of yoghurt texture. The resultant yoghurt was analysed organoleptically (appearance, body and texture and flavour) and chemically after production as well as during cold storage (0, 3, 5 and 7 days) at 5±1 °C. Results showed that yoghourt with good appearance, body and texture and flavour could be produced by using PS extracted from taro at concentration 0.3%, okra at concentration 0.1% and Jew’s-mallow at concentration 0.1%.
Keywords :
Plant polysaccharides , Yoghurt consistency
Journal title :
Annals of Agricultural Science
Journal title :
Annals of Agricultural Science
