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Keywords:

  • Yoghurt;
  • Pectin;
  • Guar;
  • Molasses;
  • Viscosity;
  • Mineral

The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar-supplemented yoghurts had the lowest titratable acidity values (< 0.01) also the highest water-holding capacity values (< 0.01). However, guar had a negative effect on gel firmness and sensory properties of yoghurts. The effect of different stabilisers and molasses on colour L* and a*values was statistically significant (< 0.01). Panelists gave the highest flavour scores to the pectin-added yoghurts during storage period (< 0.01).