Effect of adding guar gum to yogurt free fat and studying some of its properties

Abstract

The dairy industry is in dire need to master the means of developing low-fat or low-fat dairy products in order to meet the requirements of the consumer. Such products are not easy due to the role played by fats in improving the texture, texture and taste of dairy products called fat alternatives The low-fat low-energy produced yoghurt from a sorting milk with the fat substitute of gum Arabic (GUAR GUM) with three levels of 0.1, 0.2 and 0.3% in addition to the positive control experiment in which the yogurt was made from whole milk and the negative control experiment in which the yogurt was made from Milk sorted without any addition. The best results to improve additives by determining the rheological tests, which included viscosity examination, clarity of automatic whey, water retention and the excelled treatment was yogurt with 0.2% guar gum (The treatment A2). The rolls above are very close to the treatment of positive control and outperformed the treatment of negative control. The results of sensory evaluation showed that the treatment (A2) was also the best.