IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

Abstract

The use of different stabilizers to improve the rheological properties of functional pomegranate low fat yoghurt drinks was investigated. Standardized milk (1.5% fat) was supplemented with 2.2% skim milk powder to make yoghurt drink. Modified starch (MS), xanthan gum (XA), sodium carboxy methyl cellulose (CMC) and their mixtures were used as stabilizers. The different formulations for yoghurt drink was prepared from 55% yoghurt, 15% pomegranate juice and 30% cooled sweetened solutions of different stabilizers to give 8% sugar in the final product. The different formulations were heat treated to 75±1° C for 5 min. followed by cooling to 5±1° C. Changes in serum separation, phenolic compounds content (PC), antioxidant activity (AA) as well as chemical, rheological and organoleptic characteristics of the different products were followed during cold storage for 12 days. Generally the different stabilizers had no significant effect (p≤0.05) on the protein, fat contents, PC, AA and pH values of the obtained products. Low fat pomegranate yoghurt drinks with optimum rheological characteristics and minimum serum separation and acceptable sensory properties were obtained by using 1.5% MS or mixture of 0.75% MS and 0.15% CMC.