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Effect of Gum Arabic Powder on Physicochemical and Sensory Properties of Cow Milk Yoghurt

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dc.contributor.author Gasm Elseed, Wigdan Abdel malik
dc.date.accessioned 2018-08-14T08:11:43Z
dc.date.available 2018-08-14T08:11:43Z
dc.date.issued 2017-12-21
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1294
dc.description A Dissertation Submitted to the University of Gezira in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science in Food Science , Department of Food Engineering and Technology , Faculty of Engineering and Technology, December 2017 en_US
dc.description.abstract Yoghurt is a popular fermented milk food in Europe, Asia, and Africa. It is known by quite different names in different parts of the world. Studies and research have proved that gum in general has a significant effect upon yoghurt. Gums have ability to control the rheology and texture throughout the stabilization of emulsions, suspensions, foams and starch gelatinization. The aim of this study is to determine the physicochemical analysis and sensory evaluation of yoghurt. Two types of yoghurt produced from cow milk(A) without gum Arabic (control) and (B)with added gum at 0.5%, 1%, 1.5% are subjected to standard methods to determine physiochemical and sensory characteristics of yoghurt samples stored at refrigerator)6℃) for 1, 5, and 10 days. The results showed that addition of gum Arabic to yoghurt has significantly affected (P≤ 0.05) and lowered the content of moisture (84.16) in 10 days of storage compared to the control yoghurt (88.03±0.10) in the first day of storages. The carbohydrate content of yoghurt produced by using gum was increased with the increase of concentration of gum added in 1, 5, and 10 days of storage period. The protein content of control yoghurt at the first of storage (3.17±0.03) was lower than that is of gum yoghurt with (1.5%) gum (5.60±0.05) at the end of storage, the total soluble solid (TSS) has also highly increased from (8.76 ±0.20) in control sample to (13.39±0.02) in gum yoghurt with 1.5% at 10 days of storage. The viscosity of the control sample has shown the lowest value (1300±0.06 cps) while the highest value (2200±0.12 cps) has been obtained by adding (1.5%) gum powder. Moreover, the results showed a significant decrease in pH, while increase titratable acidity by added gum powder during storage. The serum separation decrease by increase of gum powder, the lowest value (2.00 ±00 ml) was recorded by added (1.5%)gum at 10 days of storage .According to sensory properties the addition of gum powder has significant effect (P≤ 0.05) upon the texture flavor, ,appearance , and acceptability. According to the results of this research; all the main and specific objectives have been accomplished, the study recommends to do more researches of microbiological analysis as well as fiber content to improve quality of yoghurt. en_US
dc.description.sponsorship Zakaria Ahmed Salih (Main Supervisor) Azhari Siddeeg Abdelwahab (Co-supervisor) en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject Food Science en_US
dc.subject milk food en_US
dc.subject Yoghurt en_US
dc.title Effect of Gum Arabic Powder on Physicochemical and Sensory Properties of Cow Milk Yoghurt en_US
dc.type Thesis en_US

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