Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties

Abstract

The effect of stabilizer addition on physicochemical, sensory, textural properties and starter culture counts of mango soymilk fortified yoghurt (MSFY) were studied. Three stabilizers, namely gelatin, pectin and sodium alginate, were used. The addition rate of stabilizer was 0.2%, 0.4% and 0.6%, w/w. Significant effects of type and addition rate on acidity, moisture content and total solids of MSFY were observed. Syneresis and acetaldehyde content of MSFY was reduced significantly. Lightness ($\text{L}{}^{\mathrm{\ast }}$) and yellowness ($\text{b}{}^{\mathrm{\ast }}$) of MSFY increased with gelatin and decreased with pectin and sodium alginate. The greenness ($\text{a}{}^{\mathrm{\ast }}$) value decreased with increase in addition rate of stabilizers. Gelatin gave better effect on appearance and colour, body and texture, flavour and overall acceptability in comparison with other stabilizers at 0.4% addition rate. Hardness, cohesiveness and adhesiveness of MSFY increased up to 0.4% stabilizer addition, while springiness and gumminess did not follow any trend. There was a significant effect of stabilizer addition on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts.