Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-chemical, Textural and Sensory Properties of Yoghurt

Effects of carboxyl methyl cellulose (CMC) and edible cow gelatin (ECG) on physico-chemical, textural, and sensory properties of yoghurt were investigated. Yoghurts were manufactured from full-fat cow milk with addition of CMC and ECG in combination or solely, at concentrations of 0.25 and 0.50% (w/w). Sole CMC addition at a concentration of 0.25% contributed to higher viscosity (7175 cP in comparison with the control being 4526 cP on day 1) and firmness (561 g compared to the control being 294 g on day 1), but caused lower water holding capacity and higher syneresis compared to the control. However, sole ECG addition at concentration of 0.50% resulted in higher water holding capacity (69.29% in comparison with the control being 48.41%) and lower syneresis (0.22 compared to the control being 2.64, in mL per 100 mL initial sample), while also contributing to viscosity (5551 cP on day 1) and firmness (369 g on day 1). The results suggest ECG is suitable for yoghurt compared to CMC, giving an improved gel network structure with lower syneresis and higher water holding capacity along with higher viscosity and firmness, while causing no significant harm on sensory perception. (c) 2013 Friends Science Publishers