Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1797785 |
| _version_ | 1818844686623703040 |
|---|---|
| author | Bhawna Sobti Mustapha Mbye Huda Alketbi Alya Alnaqbi Aysha Alshamisi Muna Almeheiri Haleimah Seraidy Tholkappiyan Ramachandran Fathalla Hamed Afaf Kamal-Eldin |
| author_facet | Bhawna Sobti Mustapha Mbye Huda Alketbi Alya Alnaqbi Aysha Alshamisi Muna Almeheiri Haleimah Seraidy Tholkappiyan Ramachandran Fathalla Hamed Afaf Kamal-Eldin |
| author_sort | Bhawna Sobti |
| collection | DOAJ |
| description | This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores. |
| first_indexed | 2024-12-19T05:17:43Z |
| format | Article |
| id | doaj.art-167a6e1386a241239d426892acf43eaf |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-19T05:17:43Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-167a6e1386a241239d426892acf43eaf2022-12-21T20:34:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311347136010.1080/10942912.2020.17977851797785Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloidsBhawna Sobti0Mustapha Mbye1Huda Alketbi2Alya Alnaqbi3Aysha Alshamisi4Muna Almeheiri5Haleimah Seraidy6Tholkappiyan Ramachandran7Fathalla Hamed8Afaf Kamal-Eldin9United Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityUnited Arab Emirates UniversityThis study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.http://dx.doi.org/10.1080/10942912.2020.1797785camel milk yogurtfortificationbovine proteinhydrocolloidsensory analysis |
| spellingShingle | Bhawna Sobti Mustapha Mbye Huda Alketbi Alya Alnaqbi Aysha Alshamisi Muna Almeheiri Haleimah Seraidy Tholkappiyan Ramachandran Fathalla Hamed Afaf Kamal-Eldin Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids International Journal of Food Properties camel milk yogurt fortification bovine protein hydrocolloid sensory analysis |
| title | Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| title_full | Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| title_fullStr | Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| title_full_unstemmed | Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| title_short | Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| title_sort | rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids |
| topic | camel milk yogurt fortification bovine protein hydrocolloid sensory analysis |
| url | http://dx.doi.org/10.1080/10942912.2020.1797785 |
| work_keys_str_mv | AT bhawnasobti rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT mustaphambye rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT hudaalketbi rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT alyaalnaqbi rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT ayshaalshamisi rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT munaalmeheiri rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT haleimahseraidy rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT tholkappiyanramachandran rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT fathallahamed rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids AT afafkamaleldin rheologicalcharacteristicsandconsumeracceptanceofcamelmilkyogurtsasaffectedbybovineproteinsandhydrocolloids |