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Effect of Adding Guar Gum to Yogurt Free Fat and Studying Some of Its Properties

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Effect of Adding Guar Gum to Yogurt Free Fat and Studying Some of Its Properties Khairi et al (2020): Profile of yogurt free fat September 2020 Vol. 23 Issue 13B Effect of adding guar gum to yogurt free fat and studying some of its properties Shaymaa Rifaat Khairi1*, Shaymaa Saady Lafta1, and Ebtisam F. Mousa1 1. Department of Food Science, Collage of Agricultural engineering science, University of Baghdad, Baghdad, Iraq * Corresponding author: Shaymaa R. Khairi; e-mail: [email protected] Abstract The dairy industry is in dire need to master the means of developing low-fat or low-fat dairy products in order to meet the requirements of the consumer. Such products are not easy due to the role played by fats in improving the texture, texture and taste of dairy products called fat alternatives The low-fat low-energy produced yoghurt from a sorting milk with the fat substitute of gum Arabic (GUAR GUM) with three levels of 0.1, 0.2 and 0.3% in addition to the positive control experiment in which the yogurt was made from whole milk and the negative control experiment in which the yogurt was made from Milk sorted without any addition. The best results to improve additives by determining the rheological tests, which included viscosity examination , clarity of automatic whey , water retention and the excelled treatment was yogurt with 0.2% guar gum (The treatment A2). The rolls above are very close to the treatment of positive control and outperformed the treatment of negative control. The results of sensory evaluation showed that the treatment (A2) was also the best. Keywords: guar gum, yogurt free fat, properties How to cite this article: Khairi SR, Lafta SS, Mousa EF (2020): Effect of adding guar gum to yogurt free fat and studying some of its properties, Ann Trop Med & Public Health; 23(S13B): SP231385. DOI: http://doi.org/10.36295/ASRO.2020.231385 Introduction The yoghurt is a popular food (Sodini et al., 2005 and Shaymaa et al.2019,).Although its origin and origin are not identified, it is believed to be one of the oldest fermented products known in the Middle East, and the history of the yogurt extends for thousands of years since the existence of cows, sheep and goats (Chandan, 2006).The US Food and Drug Administration (FDA) (2009) has identified yogurt as a food product produced by the initiating bacteria, which contains one or more of the following lactic ingredients: cream, milk and partially or wholly milk, containing a bacterial plantation containing Lactobacillus bulgaricus and Streptococcus thermophilus (21CFR 131.200 | a)( Ebtisam, et al., 2019) .Code of Federal Regulations ,This is in addition to other selected substances that can be, lactogluobulin or whey concentrate either by partial removal of lactose and / or mineral salts in order to increase non-fat solids in food, as well as other additives are sugar (sucrose) Inverted sugar, either pastes or syrups, brown sugar, refined syrup, molasses (the black one), high fructose corn syrup, fructose, fructose syrup, maltose, honey, flavorings, colorants and stabilizers (21CFR 131.200 b | c | d). The yogurt production in the United States increased from 19.95 million kg in 1960 to 1,577.46 million kg in 2007 and the per capita consumer share was 4.99 kg /capita in 2007 (2008, IDF). This increase in the production and consumption of yogurt was contributed by consumer belief in its health benefits (Chandan, 2006). Chandan (2006) defined yogurt as the lactic product of lactic acid formed during the fermentation of lactose sugar by a special bacterium Streptococcus Salivarius Subsp thermophilus and Lactobacillus delbrueckii Subsp bulgaricus. Semi-Solid milk thrombus is produced from the three-dimensional Annals of Tropical Medicine & Public Health http://doi.org/10.36295/ASRO.2020.231385 Khairi et al (2020): Profile of yogurt free fat September 2020 Vol. 23 Issue 13B protein network formed during fermentation (Tamime, 2006).The acid produced during this process reduces the negative charges of milk protein molecules. When milk pH is less than 6.0, the casein micelles begin to accumulate and the colloidal calcium phosphate solubility in milk increases. As pH continues to decrease towards pH 5.0, the interactions between casein micelles increase and become more complex. Reduced charge of casein micelles leads to a decrease of negative charge in general and then a decrease of negative net charge and consequently to a decrease in electrostatics. Or milk thrombus. It ended up with a pH to 4.6 ° C. (Lee and Lucy, 2010). The most important reasons that led the dairy industry to stop or reduce the production of full-fat dairy and the tendency to produce low-fat dairy with less than 0.5% fat and not more than 2.0% and no or free fat with less than 0.5% fat is the sensor of the consumer For health problems, especially heart disease, which is directly related to fat consumption from animal sources (CFR, 2009). Different levels of fat in the yogurt can be achieved by adjusting the fat percentage by either pulling the fat or adding milk sorted according to the required level of fat in the product. The amendment is followed by adding dry ingredients with or without the use of stabilizers and sugar and then failing together to complete mixing and naturalizing Many factors affect the final product of the yogurt product such as milk composition, selected starter farm, dry additives content and process conditions such as heat treatment, naturalization, incubation and cooling temperature (Ling, 2008). Tamime and Robinson (1999) indicated that yogurt tissue improved when the ratio of total solids in the mix was between 12 and 20%. Most of the researchers pointed out that the best efficiency ratio of total solids is when it reaches 14-16%. Homogenization is an important step for the mixtures of yogurt to mix the stabilizers and other components together and it helps the stability of the product and the lack of perfusion and give the strength of the product. After the naturalization process the fatty granules become smaller (less than 2 microns) which will prevent them from forming a superficial fat layer and thus increase viscosity. This effect is only for products with high fat content (Walstra and Jennes, 1984). Pasteurization at a temperature above 70°C causes denaturation of whey proteins, which will interfere with casein during fermentation. (Tamime and Robinson, 1999).Usually the incubation temperature of yogurt is about 40-45 ° C and the coagulation process takes between 3-6 hours (Walstra and Jennes,1984). Effectiveness of initiator bacteria also results in an increase in the purpuric property near pH of 5 which would result in the production of lactic acid at 3.95 pKa (Singh et al., 1997). The decrease in pH continues until bacterial inhibition begins due to low acidity (Beal et al., 1999). Materials and Methods The yoghurt was made according to the method followed by Tamime and Robinson (1999). Bulk milk was received from Collage of Agricultural engineering science dairy factory /Baghdad University and removed without any treatment and used in the manufacture of yogurt positive control treatment C+ , redux skim milk was used at recovery ratio 1: 9 from brand Regilait and divided into two parts ,The , ـــfirst section was left untreated and used in the manufacture of yogurt negative control treatment C the second section was divided into three sections, was added guar gum proportions and 0.1, 0.2 and 0.3% for A1, A2 and A3, respectively and homogenization was treated for milk positive control treatment, and mixed models Treatments in which the fat is replaced by an electric mixer to ensure good mixing and is released in the refrigerator until the next day to ensure the complete dissolution of the glue. Thereafter the milk was treated all at 90°C for 10 min, cooled to 42° C and inoculated with Streptococcus salivarius Subsp thermophilus and Lactobacillus delbrueckiiSubsp bulgaricus In addition to direct and quantity indicated by the producer (Danisco French) by 0.00209% and packed in plastic bottles of 200 ml and incubated at a temperature of 42 ±2 °C until fully coagulation up to 4.5 hours until the pH drop to 4.6 and then taken out of the incubator and transferred to the refrigerator for cooling and preservation on Temperature (5 ± 1)°C until the necessary tests after 1 and 14 days of storage. Annals of Tropical Medicine & Public Health http://doi.org/10.36295/ASRO.2020.231385 Khairi et al (2020): Profile of yogurt free fat September 2020 Vol. 23 Issue 13B Chemical tests for yogurt The percentage of moisture in yogurt was estimated according to A.O.A.C (2005) by placing 2 g of the sample in a weighed ceramic vessel and inserting it in a 105 ° C drying oven for 24 hours. Ash was estimated according to A.O.A.C (2005) by burning the samples in Muffle furnace at 550 °C for 6 hours. The percentage of fat in yogurt samples were estimated using the Kerber method according to British Standard Institution (1955).Total acidity was estimated according to A.O.A.C. (2008). Determine the pH of the yogurt models by placing a pH meter sensor (model 211 type HANNA (Instruments Microprocessor)) of Roman origin, directly into the yogurt sample. Physical Tests for yoghurt The apparent viscosity of yoghurt samples was estimated at 10 °C after 1, 3, 7 and 14 days of refrigerated storage using the Brookfield DVII + viscometer produced by Brookfield Engineering Lab Inc., Stoughton, and Mass according to Donkor et al (2007). The spindle No. 4 was used and the number of cycles is 10 cycles / minute and a volume of 150 ml for the sample was left to rotate inside the sample for 60 seconds after the gel was broken by moving it 10 times clockwise and 10 times counterclockwise.
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