Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
| العنوان: | Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage |
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| المؤلفون: | Salam A. Ibrahim, Young W. Park, Rabin Gyawali, Sulaiman O. Aljaloud, Saeed A. Hayek, Jolethia Oglesby |
| المصدر: | Foods Foods, Vol 8, Iss 5, p 169 (2019) |
| بيانات النشر: | MDPI AG, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Health (social science), Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, law.invention, Probiotic, 0404 agricultural biotechnology, refrigeration, law, xanthan, lcsh:TP1-1185, Food science, gums, Bifidobacterium, Microbial Viability, biology, caprine milk, Chemistry, Communication, 0402 animal and dairy science, locust bean, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 040201 dairy & animal science, yogurt properties, Food Science |
| الوصف: | In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties. |
| تدمد: | 2304-8158 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9498dd4cc10df31323e025cbdd41bd0 https://doi.org/10.3390/foods8050169 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....b9498dd4cc10df31323e025cbdd41bd0 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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