Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Bhawna Sobti; Mustapha Mbye; Huda Alketbi; Alya Alnaqbi; Aysha Alshamisi; Muna Almeheiri; Haleimah Seraidy; Tholkappiyan Ramachandran; Fathalla Hamed; Afaf Kamal-Eldin

doi:10.1080/10942912.2020.1797785

Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Bhawna Sobti, Mustapha Mbye, Huda Alketbi, Alya Alnaqbi, Aysha Alshamisi, Muna Almeheiri, Haleimah Seraidy, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	1347-1360
Number of pages	14
Journal	International Journal of Food Properties
Volume	23
Issue number	1
DOIs	https://doi.org/10.1080/10942912.2020.1797785
Publication status	Published - Jan 1 2020

Keywords

Camel milk yogurt
bovine protein
fortification
hydrocolloid
sensory analysis

ASJC Scopus subject areas

Food Science

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10.1080/10942912.2020.1797785

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Sobti, B., Mbye, M., Alketbi, H., Alnaqbi, A., Alshamisi, A., Almeheiri, M., Seraidy, H., Ramachandran, T., Hamed, F., & Kamal-Eldin, A. (2020). Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids. International Journal of Food Properties, 23(1), 1347-1360. https://doi.org/10.1080/10942912.2020.1797785

Sobti, B, Mbye, M, Alketbi, H, Alnaqbi, A, Alshamisi, A, Almeheiri, M, Seraidy, H, Ramachandran, T, Hamed, F & Kamal-Eldin, A 2020, 'Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids', International Journal of Food Properties, vol. 23, no. 1, pp. 1347-1360. https://doi.org/10.1080/10942912.2020.1797785

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abstract = "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",

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AU - Alshamisi, Aysha

AU - Almeheiri, Muna

AU - Seraidy, Haleimah

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AU - Hamed, Fathalla

AU - Kamal-Eldin, Afaf

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Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Abstract

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ASJC Scopus subject areas

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