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Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study.
Priyanka Rose, Mary and Sarma, Mutturi and Mukesh, Kapoor (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids, 122. p. 107100. ISSN 0268-005X
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Abstract
A combined integration of partially hydrolysed guar gum (PHGG) and orange peel fibre (OPF) into low-fat, settype yogurt was explored. PHGG was produced using steam hydrolysis assisted by ultra-sonication while OPF (coarse fraction) was prepared from the dried orange peels. PHGG and OPF were further studied for their structural, physical, physico-chemical and rheological characteristics. PHGG exhibited shear thickening and Newtonian behaviour while, OPF showed shear thickening and non-Newtonian behaviour. Size determination of PHGG and OPF adjudged them as fine and coarse fibres, respectively. Four groups of yogurt were prepared by varying the concentration of PHGG (0–0.5% w/v) while, OPF (0.1% w/v) was kept constant. PHGG and OPF formed complimentary fibre networks which stabilized the yogurt gel by acting as filler and bridging agent, respectively. PHGG 0.25% (w/v) + OPF fortified yogurt presented superior rheological, textural and physicochemical properties in comparison to plain and other fortified yogurts during storage (28 days, 4 ◦C). Scanning electron microscopy showed that fibre fortified yogurts had more structured and compact casein network as compared to plain yogurt. Thus, fortification with a combination of dietary fibres can not only improve the techno-functional properties of low-fat, set-type yogurt but also provide health benefits of dietary fibre and phytochemicals.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Yogurt Dietary fibre Fortification Rheology Characterization |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits |
| Divisions: | Food Microbiology Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Nov 2021 08:22 |
| Last Modified: | 24 Nov 2021 08:22 |
| URI: | http://ir.cftri.res.in/id/eprint/15077 |
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