Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage

In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during...

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Detalles Bibliográficos
Autores principales: Park, Young W., Oglesby, Jolethia, Hayek, Saeed A., Aljaloud, Sulaiman O., Gyawali, Rabin, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560400/
https://www.ncbi.nlm.nih.gov/pubmed/31109035
http://dx.doi.org/10.3390/foods8050169
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author Park, Young W.
Oglesby, Jolethia
Hayek, Saeed A.
Aljaloud, Sulaiman O.
Gyawali, Rabin
Ibrahim, Salam A.
author_facet Park, Young W.
Oglesby, Jolethia
Hayek, Saeed A.
Aljaloud, Sulaiman O.
Gyawali, Rabin
Ibrahim, Salam A.
author_sort Park, Young W.
collection PubMed
description In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties.
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spelling pubmed-65604002019-06-17 Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage Park, Young W. Oglesby, Jolethia Hayek, Saeed A. Aljaloud, Sulaiman O. Gyawali, Rabin Ibrahim, Salam A. Foods Communication In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties. MDPI 2019-05-18 /pmc/articles/PMC6560400/ /pubmed/31109035 http://dx.doi.org/10.3390/foods8050169 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Park, Young W.
Oglesby, Jolethia
Hayek, Saeed A.
Aljaloud, Sulaiman O.
Gyawali, Rabin
Ibrahim, Salam A.
Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title_full Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title_fullStr Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title_full_unstemmed Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title_short Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
title_sort impact of different gums on textural and microbial properties of goat milk yogurts during refrigerated storage
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560400/
https://www.ncbi.nlm.nih.gov/pubmed/31109035
http://dx.doi.org/10.3390/foods8050169
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