Affiliation:
1. Department of Dairy Science, Faculty of Agriculture Cairo University 3 El Gamaa Street 12613 Giza Egypt
Abstract
The purpose of this study was to investigate the impact of adding nano‐stabilisers on some properties of yoghurt. Carboxymethyl cellulose (CMC), sodium alginate (SA) and kappa‐carrageenan (K‐C) were used at 0.2%, 0.2% and 0.02% in their original forms and 0.15%, 0.15% and 0.015% in nano‐form, respectively. The effects of these additives on yoghurt pH, titratable acidity, viscosity, syneresis, texture, colour, starter culture bacterial count, mould and yeast count, coagulation time and microstructure were studied. The use of nano‐stabilisers increased viscosity, hardness and coagulation time; reduced syneresis and Streptococcus thermophilus count; and improved colour. Results indicated that nano‐stabilisers improved the rheological and technological characteristics of yoghurt.
Subject
Process Chemistry and Technology,Bioengineering,Food Science
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