Influence of gum tragacanth on the physicochemical and rheological properties of kashk

  title={Influence of gum tragacanth on the physicochemical and rheological properties of kashk},
  author={Setareh Ghorban Shiroodi and Mohammad Amin Mohammadifar and Elham Ghorbani Gorji and H. Ezzatpanah and Nilofar Zohouri},
  journal={Journal of Dairy Research},
  pages={93 - 101}
In this study, the physicochemical properties of a low-fat dried yogurt paste (kashk) were determined, and the effects of different concentrations (0, 0·1, 0·3 and 0·5% w/w) of gum tragacanth exudates from Astragalus gossypinus on the stability and texture of the samples were investigated by measuring amount of syneresis, turbidity, particle size distribution (PSD), flow behaviour and viscoelastic properties. The flow behaviour index was not very sensitive to the concentration of gum, while a… 
The effect of Prunus cerasus gum exudates addition on physic-chemical , rheological and sensory properties of yogurt
In this work, the influence of Prunus cerasus gum exudates (PCGE) at various concentrations on rheological, technological, chemical and sensory characteristics of yogurt was evaluated. The use of
Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup.
The use of appropriate type and concentration of gum tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product.
Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
Among the three kinds of modified tapioca starch, the HPTS was the most suitable form at the concentration of 1.5%, and this was most appropriate for the production of industrial liquid kashk with respect to high-quality physicochemical and sensory properties.
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt
Abstract Yoghurts were prepared by fermentation in the absence (control) or presence of different concentrations of inulin, tragacanth gum, or gellan gum, and effects of the biopolymers on
Development and quality characterization of liquid Kashk by incorporating psyllium (Plantago ovata Forsk) hydrocolloid gel
The functionality of psyllium hydrocolloid gel (PHG, 0.1–0.75%) to improve physicochemical (pH, syneresis, physical stability and lightness), rheological (viscosity and flow behavior),
The current work was aimed to study the application of quinoa flour in the production of kashk, fermented dairy product and the resulting physicochemical and sensory properties. Three kashk samples
Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt
Locust bean gum is used as thickener, stabilizer, emulsifier and gelling agent in the food industry, and approved in most areas of the world. This study investigated the effect of addition of locust
Physicochemical and microstructural characterization of gum tragacanth added whey protein based films.
Findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less soluble films with lower permeability to water and with higher opacity.
Gum Tragacanth: Structure, characteristics and applications in foods.
Gum Tragacanth is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities that has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients.
Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates.
Systems containing various species had different critical pH values and particle sizes during complex coacervation, which could be due to different ratio of soluble to insoluble fractions and uronic acid content of various species.


Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus
The flow behavior of six species of Iranian gum tragacanth dispersions was investigated at different temperatures and ionic strengths, within a concentration range (0.05–1.5% w/w) using a controlled
Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink
In this study, the stabilising property of various concentrations of gum tragacanth in nonfat doogh, an Iranian fermented milk drink, was investigated by measuring phase separation, particle size,
On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth
Serum separation in Doogh, a favorite acidic dairy drink in the Middle East, is a major problem which happens due to low pH (≤4.00) and aggregation of caseins. Therefore, in the present study the
Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus).
The rheological behavior of aqueous solutions of gum tragacanth and its insoluble and soluble fractions (bassorin and tragAcanthin, respectively) were studied and it was found that the Smidsrød parameter B, the empirical stiffness parameter was lower than that of several polysaccharides indicating the stiff backbone for tragACanthin.
Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties
Abstract Yam soluble fiber (YSF) extracted from Pachyrhizus erosus was added (1 g per 100 mL) to a stirred yogurt (SY YSF ). Its syneresis and microstructure properties were evaluated and compared to
Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids
The rheological characterization of stirred yogurt with added milk fat, Na caseinate (or micellar casein) and gelatin (4 Bloom strengths), starch or a xanthan gum/LBG 50:50 mixture was carried out.
Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran
Ayran is a yoghurt drink produced in Turkey. Ayran is manufactured traditionally by adding water and salt into yoghurt or industrially by fermentation of diluted milk with water and further dilution
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt
Abstract The stabilisation mechanisms of low-methoxy pectin, λ -carrageenan, guar gum, locust bean gum and xanthan in stirred yoghurt were investigated using dynamic oscillatory rheometry and water
Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time
Abstract The effect of storage time on the flow properties of concentrated yogurt (labneh) was investigated using a rotational viscometer. Commercial labneh samples were stored at 8 °C. Experiments
Effect of Processing Conditions and Raw Materials on the Properties of Kishk 1. Compositional and Microbiological Qualities
Kishk was made from a dough containing salt, low-fat milk (unfermented or acidified with glucono-δ -lactone (GDL) or fermented with yoghurt starter culture), and either rolled oats, oat flour,