INFLUENCE OF PARTIALLY HYDROLYZED GUAR GUM AS SOLUBLE FIBER ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF YOGHURT

Abstract

The effect of partially hydrolyzed guar gum fortification on physicochemical, textural and sensory characteristics of yoghurt was investigated. Fiber fortification was done at 1-5% levels to study the effect of soluble fiber fortification on the quality of yoghurt. Fiber addition significantly influenced the textural characteristics of yoghurt such as hardness, adhesiveness, cohesiveness, springiness and gumminess (p<0.05). Water holding capacity and viscosity was highest in yoghurt sample with 3% fiber while syneresis was lowest for the sample (p<0.05). The viscosity of the yoghurt samples increased with the fiber addition upto 3% level fortification, thereafter it decreased (p<0.05). Inclusion of soluble dietary fiber at 3% level in milk produced yoghurt with improved texture, physicochemical, higher nutritive value and desirable sensory characteristics.