Improving the quality of bio-yogurt: The impact of gum Arabic and stevia on physicochemical and sensory properties during storage

Abstract:

The aim of this study was to evaluate the effect of 1% gum Arabic and stevia fortification of buffalo milk yogurt on the quality during storage (1, 7, 14 and 21 days). The results show that with the addition of the combination, a significant improvement (p<0.05) occurred in the physicochemical properties as compared with the control sample. On day 1 of demonstrated nearly a two fold higher levels of water holding capacity at 82.0% in the combination sample and lower levels of syneresis at 8.0% over 72.5% and 15.5% in control sample respectively. This superiority remained during storage period, indicating a strong improvement in textural stability. Also, the inclusion of the combination contributes to the CE of lactic acid bacteria (LAB), at 21 day, greatly elevated with 9.0 log CFU/g compared to control 6.5 log CFU/g. It is so established that gum Arabic has a prebiotic role and the combination can maintain the viability of bacteria. The fortified sample was found better in flavor, consistent texture, and overall acceptability as revealed by sensory evaluation. Results have shown that 1% gum Arabic and stevia combination is effectively used to produce a functional yogurt with less sweetness, as it improves stability and shelf life of yogurt while retaining the probiotic value and sensory properties.