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

Setareh Ghorban Shiroodi, Mohammad Amin Mohammadifar, Elham Ghorbani Gorji, Hamid Ezzatpanah, Nilofar Zohouri

Research output: Contribution to journalJournal articleResearchpeer-review

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 delta at high frequencies were found in samples containing 0.1% gum tragacanth.
Original languageEnglish
JournalJournal of Dairy Research
Volume79
Issue number1
Pages (from-to)93-101
Number of pages9
ISSN0022-0299
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Cultured Milk Products
  • Food Additives
  • Food Analysis
  • Particle Size
  • Rheology
  • Tragacanth
  • Animal Science and Zoology
  • Food Science
  • Dried yogurt
  • gum tragacanth
  • kashk
  • particle size analysis
  • rheological properties
  • syneresis
  • food additive
  • article
  • chemistry
  • dairy product
  • flow kinetics
  • food analysis
  • particle size
  • standard
  • AGRICULTURE,
  • FOOD
  • ACIDIFIED MILK DRINKS
  • POLYSACCHARIDE STABILIZERS
  • COMPLEX COACERVATION
  • CONCENTRATED YOGURT
  • BETA-LACTOGLOBULIN
  • CASEIN MICELLES
  • STIRRED YOGURT
  • SOLUBLE PART
  • HYDROCOLLOIDS
  • PROTEIN
  • flow behavior
  • Herschel-Bulkley yield stress
  • kashk dairy product
  • neutralization
  • particle size distribution
  • polydispersity
  • power-law consistency coefficient
  • rheological property
  • sample stability
  • sample texture
  • turbidity
  • viscoelastic property
  • Dicotyledones Angiospermae Spermatophyta Plantae (Angiosperms, Dicots, Plants, Spermatophytes, Vascular Plants) - Leguminosae [26260] Astragalus gossypinus species fermentation agent
  • casein
  • gum tragacanth 9000-65-1
  • polysaccharide
  • salt 7647-14-5
  • 10064, Biochemistry studies - Proteins, peptides and amino acids
  • 10068, Biochemistry studies - Carbohydrates
  • 13502, Food technology - General and methods
  • 13518, Food technology - Dairy products
  • 39008, Food microbiology - General and miscellaneous
  • Bioprocess Engineering
  • Foods
  • FLOW
  • GUM TRAGACANTH
  • GUMS
  • RHEOLOGICAL PROPERTIES
  • STABILITY
  • SYNERESIS
  • TEXTURE
  • VISCOELASTICITY
  • YOGHURT
  • Cultured milk products
  • Milk and dairy products

Fingerprint

Dive into the research topics of 'Influence of gum tragacanth on the physicochemical and rheological properties of kashk'. Together they form a unique fingerprint.

Cite this