The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt

Ahmed Jasim, Mohammed; Mahdi Salih, Ghazwan; Lateef Hamk, Mohammed

doi:10.17656/jzs.10656

	The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt
Journal of Zankoy Sulaimani - For Pure and Applied Science
Article 11, Volume 20, Special Issue, 2018, Pages 97-104 PDF (229.91 K)
DOI: 10.17656/jzs.10656
Authors
Mohammed Ahmed Jasim¹; Ghazwan Mahdi Salih¹; Mohammed Lateef Hamk²
¹Food Sciences Department, College of Agriculture, Tikrit University, Tikrit, IRAQ
²Food Industries Dept. Halabja Technical College of Applied Sciences, Slemani Polytechnic University. IRAQ
Abstract
This study was conducted to investigate the effect of adding different percentages of Arabic Gum (AG) on the characteristics of yogurt for camel milk regarding to chemical composition and sensory properties during the storage period. This study was conducted at Tikrit University, Faculty of Agriculture, Food Science Department, from 8/11/2016 to 7/5/2017. The first treatment, yogurt was produced without the addition of Arabic gum. In the second treatment, Arabic gum was added by 1%. With the third treatment, Arabic gum was added by 2%. After addition the culture of (Streptococcus salivarius Sub sp. thermophilus and Lactobacillus delbrueckii Sub sp.bulgaricu 1:1)and incubated at a temperature of 42 C^̊, 3 hours and then the samples were stored at 5 C^̊ for ten days and conducted chemical analysis and sensory evaluation on the first day and the fifth day and the tenth day. The results of the statistical analysis showed that the addition of Arabic gum at a concentration of 2% to increase the ability to retain water and decrease the ability to separate the whey's. Increasing the concentration of total solid materials on comparison samples, adding gum increased the viscosity higher than the comparison samples. Addition of gum improved the texture and sensory properties of yogurt of camel milk without affecting general acceptance.
Keywords
Arabic gum; physicochemical properties; Sensory properties; Camel Milk Yogurt

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The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt

[18] Verbeken, D., Dierckx, S. and Dewettinck. "Exudate gums: occurrence, production, and applications", Appl Microbiol Biotechnol. Vol.(63), No.1, pp.10-21. ( 2003).

[33] Kailasapathy, K., Harmstorf, I. and Phillips, M. "Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts", LWT- Food Science and Technology, Vol.(41), No.7, pp.1317-1322. (2007).

[34] Calame, W.Weeseler, A.R. Viebk, C. Flynn,C. and Siemensma ,A.D. "Arabic gum establishes prebiotic functionality in health human volunteers in a dose-dependent manner", British Journal nutr.Vol.(100), pp.1269-75. ( 2012).