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Influence of gum tragacanth on the physicochemical and rheological properties of kashk

Published online by Cambridge University Press:  17 January 2012

Setareh Ghorban Shiroodi ,
Mohammad Amin Mohammadifar ,
Elham Ghorbani Gorji ,
Hamid Ezzatpanah  and
Nilofar Zohouri
Setareh Ghorban Shiroodi
Affiliation:
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran
Mohammad Amin Mohammadifar*
Affiliation:
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
Elham Ghorbani Gorji
Affiliation:
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran
Hamid Ezzatpanah
Affiliation:
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran
Nilofar Zohouri
Affiliation:
School of Food Science and Nutrition, University of Leeds, UK
*
*For correspondence; e-mail: [email protected]
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Abstract

In this study, the physicochemical properties of a low-fat dried yogurt paste (kashk) were determined, and the effects of different concentrations (0, 0·1, 0·3 and 0·5% w/w) of gum tragacanth exudates from Astragalus gossypinus on the stability and texture of the samples were investigated by measuring amount of syneresis, turbidity, particle size distribution (PSD), flow behaviour and viscoelastic properties. The flow behaviour index was not very sensitive to the concentration of gum, while a remarkable concentration dependency of the power-law consistency coefficient and Herschel–Bulkley yield stress was observed. The initial increase in the gum concentration at 0·1 and 0·3% levels led to a higher degree of syneresis, which was related to the depletion flocculation mechanism. However, the reduced amount of syneresis in samples containing 0·5% gum tragacanth was attributed to the significant increase in viscosity of the continuous phase, which is also accompanied by trapping of the aggregated casein particles. The presence of 3% salt in the samples may have led to the neutralization of charges on the surface of gum tragacanth; consequently, the non-adsorbing behaviour of high-ionic-strength polysaccharides inhibited the formation of electrostatic protein–polysaccharide complexes. Furthermore, maximum values of polydispersity, syneresis and tan δ at high frequencies were found in samples containing 0·1% gum tragacanth.

Keywords

Dried yogurtkashkgum tragacanthrheological propertiessyneresisparticle size analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 1 , February 2012 , pp. 93 - 101
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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