Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh

Abstract

The effects of locust bean, carboxymethyl cellulose, a mixture of locust bean and carboxymethyl cellulose and Persian gum on different properties of nonfat doogh were studied over a period of 28 days. The results showed that samples containing a mixture of locust bean and carboxymethyl cellulose had the highest stability. Furthermore, the rheological behaviour of the doogh changed from Newtonian to pseudoplastic. Better sensory acceptability was shown for the treatments containing a mixture of locust bean gum and carboxymethyl cellulose. In general, it was shown that a mixture of locust bean and carboxymethyl cellulose could be of practical use in the industrial production of nonfat doogh.