Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

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dc.contributor.authorAtik, Didem Sozeri
dc.contributor.authorDemirci, Talha
dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorDemirc, Sumeyye
dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2024-02-23T14:30:08Z
dc.date.available2024-02-23T14:30:08Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractTexture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.en_US
dc.identifier.doi10.1590/1678-4324-2020190702
dc.identifier.issn1516-8913
dc.identifier.issn1678-4324
dc.identifier.scopus2-s2.0-85100654438en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2020190702
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15026
dc.identifier.volume63en_US
dc.identifier.wosWOS:000580452700001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Tecnologia Paranaen_US
dc.relation.ispartofBrazilian Archives Of Biology And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFirmnessen_US
dc.subjectMicrostructureen_US
dc.subjectStabilizeren_US
dc.subjectYoghurten_US
dc.titleChia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurtsen_US
dc.typeArticleen_US

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