Corpus ID: 11359996

Effect of Gums on Yogurt Characteristics

@inproceedings{Hematyar2012EffectOG,
  title={Effect of Gums on Yogurt Characteristics},
  author={Nima Hematyar and A. M. Samarin and H. Poorazarang and Amirhossein Elhamirad and Sabzevar Branch},
  year={2012}
}
The effects of xanthan and carrageenan gums at different concentrations on the rheological, microbiological, chemical and sensory properties of yogurt were studied. The viscosity of samples containing gums increased compared to the control sample. Yogurt samples with xanthan gum at a concentration of 0.01% showed the highest viscosity during ten days storage. Syneresis of yogurt samples was measured at 4° C and 25°C. The results showed that samples with gums had less syneresis during storage… Expand
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