title: Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum.
abstract: Psyllium husk gum (PHG) as an ideal fat replacer was utilized to improve the production of an industrial low-fat yogurt gel. The combined effects of critical structural components (PHG concentration (0.072-0.128%) and fat content (0.29-1.71%)) on the textural (firmness and syneresis), rheological (viscosity), and chemical (pH and total titratable acidity (TTA)) attributes of developed set-yogurts were investigated using response surface methodology (RSM). The second-order polynomial equations with high R(2) demonstrated a good agreement between experimental and predicted data. The optimal formulation for achieving optimal pH (4.39) and TTA (81% lactic acid), maximizing firmness (0.172 N) and viscosity (6.40 Pa s) and minimizing whey separation (36.21 mL/100g) was 0.12% PHG and 0.63% fat. Sensory characterization also revealed that the yogurts manufactured at optimal point had more aroma, texture and overall acceptability than the control yogurts.
authors: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
authors: Zhaleh Sadat
authors: ZS
authors: Ladjevardi
authors: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Electronic address: smt.gharibzahedi@gmail.com.
authors: Seyed Mohammad Taghi
authors: SM
authors: Gharibzahedi
authors: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
authors: Mohammad
authors: M
authors: Mousavi
mesh_terms: D004041:Dietary Fats / Q000032:analysis; D005782:Gels / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011620:Psyllium / Q000737:chemistry*; D015014:Yogurt
chemical_list: D004041:Dietary Fats; D005782:Gels; D053149:Plant Gums; D011620:Psyllium
keywords: Natural yogurt; Optimization; Psyllium hydrocolloid; Response surface methodology (RSM); Rheological properties; Stability