TY - JOUR
T1 - Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
AU - Sobti, Bhawna
AU - Mbye, Mustapha
AU - Alketbi, Huda
AU - Alnaqbi, Alya
AU - Alshamisi, Aysha
AU - Almeheiri, Muna
AU - Seraidy, Haleimah
AU - Ramachandran, Tholkappiyan
AU - Hamed, Fathalla
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
Authors are thankful to Chr. Hansen Holding, Denmark for providing us the bacterial cultures for this study. The sensory study was approved by UAEU Social Science Ethics Committee (UAEUERS_2018_5807). This research was supported by UAEU funding for SURE Plus project ‘Production of improved-texture yoghurt from camel milk’ (Grant code G00002883). The authors have declared no conflicts of interest. Afaf Kamal-Eldin: Conception and Funding Acquisition, Supervision, Reviewing and Editing Manuscript. Bhawna Sobti: Supervision, Methodology, Data Curation, Writing-Original Draft. Fathalla Hamed: Methodology: SEM Studies. Mustapha Mbye, Huda Alketbi, Aysha A. Alshamisi, Muna Almeheiri, Haleimah Seraidy and Tholkappiyan Ramachandran: Investigations.
Publisher Copyright:
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2020/1/1
Y1 - 2020/1/1
N2 - This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.
AB - This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.
KW - Camel milk yogurt
KW - bovine protein
KW - fortification
KW - hydrocolloid
KW - sensory analysis
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U2 - 10.1080/10942912.2020.1797785
DO - 10.1080/10942912.2020.1797785
M3 - Article
AN - SCOPUS:85089283862
SN - 1094-2912
VL - 23
SP - 1347
EP - 1360
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -