Substitution of xanthan gum (xanthomonas campestris), with vegetable gums in Greek yogurt: Rheological and sensory properties.

Abstract

The objective of this research was to evaluate the effect of substitution Xantana gum (GX) with vegetable gums, locust bean gum (GA) and tara (GT) as yogurt stabilizers, for which a mixture design with centroid was used to determine the optimal gum formulation that allows obtaining the rheological characteristics of a commercial Greek yogurt with good sensory acceptability. To determine the rheological behavior, a HAAKE MARS 60 rheometer with concentric cylinder specimen and the sensory ones with an unstructured scale was used. The rheological results were adjusted to a Hershel-Bulkely model for the different formulations. Applying the desired function methodology, two formulations were obtained that had greater acceptability and the same rheological parameters of a commercial yogurt, with formulation 1 (33% GX, 35% GT, 32% GA) and formulation 2 (12% GX, 88% GA). For both formulations a Viscoelasticity analysis was performed, obtaining a semi-solid behavior (G'> G''). Finally, the formulation that succeeded in replacing xanthan gum in 67% was concluded through a mixture design, it is formulation 1, since it presented rheological properties similar to those of a commercial Greek-style yogurt and obtained greater sensory acceptability.