Use of tukhm-e-balangu (Lallemantia royleana) as a Stabilizer in set type Yogurt

Baber Sohail, Nuzhat Huma, Arshad Mehmood, Muhammad Abdullah, Amjad Abbas Shah

Volume 20, Issue 3;
Pages: 247-256;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Gums and mucilage s possess numerous food industrial applications. Lallemantia royleana seeds contain about 31% of crude fiber that offers it to be used as a suitable stabilizer in many foods. The present study was aimed to introduce L. royleana seeds as yogurt stabilizer instead of gelatin. The yogurt was prepared by the standard method. The tukh malanga in the powder form, was added to the milk after pasteurization @ 0.15%, 0.2% and 0.25% concentration. The yogurt was stored at 4±2oC for 20 days and analyzed for different physiochemical (pH, titratable acidity, synersis, water holding capacity, total solids, viscosity, hardness, fat, protein and ash), microbiological and sensory attributes at specified day intervals. The utilization of stabilizer and its rate of incorporation affected the given attributes. Among different concentrations of L. royleana, Y3 (with 0.25% L. royleana) gave best results for physical and chemical parameters but Y2 (with 0.20% L. royleana) attained highest score for overall sensory acceptability throughout the storage period. It was also committed from data incorporation of L. royleana into yogurt promoted an overall effective outcomes for sensory evaluation although physicochemical and microbiological results were almost comparable with yogurt containing gelatin.
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