Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Bhawna Sobti, Mustapha Mbye, Huda Alketbi, Alya Alnaqbi, Aysha Alshamisi, Muna Almeheiri, Haleimah Seraidy, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.

Original languageEnglish
Pages (from-to)1347-1360
Number of pages14
JournalInternational Journal of Food Properties
Volume23
Issue number1
DOIs
Publication statusPublished - Jan 1 2020

Keywords

  • Camel milk yogurt
  • bovine protein
  • fortification
  • hydrocolloid
  • sensory analysis

ASJC Scopus subject areas

  • Food Science

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