Jump to main content
Jump to site search

Issue 53, 2015
Previous Article Next Article

The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

Author affiliations

Abstract

The influence of three stabilizers, psyllium seed hydrocolloid (PSH, 0.25% w/w), high methoxyl pectin (HMP, 0.25% w/w), and gellan gum (GG, 0.05% w/w) alone or in a binary mixture, on the phase separation during 21 days of storage, mean particle size and distribution, ξ-potential, rheology, microstructure and sensory characteristics of an Iranian fermented milk drink “Doogh” was investigated. Results revealed that the stability of Dooghs prepared with binary combinations of HMP, PSH and GG was significantly higher than samples manufactured with each of these hydrocolloids alone. Use of a binary mixture of PSH and HMP with the lowest instability rate (6.08%) and the highest absolute negative ξ-potential (−7.10 mV) led to a desirable effect on the critical sensory attributes. The maximum consistency coefficient under the power-law rheological model (R2 > 0.97) was found for Dooghs formulated with GG alone. This study provides important data on the performance of different types of polysaccharides, which can be used in formulating acidified milk beverages systems.

Graphical abstract: The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

Back to tab navigation

Publication details

The article was received on 19 Feb 2015, accepted on 20 Apr 2015 and first published on 11 May 2015


Article type: Paper
DOI: 10.1039/C5RA03190G
Author version
available:
Download author version (PDF)
Citation: RSC Adv., 2015,5, 42346-42353
  •   Request permissions

    The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

    F. S. Hashemi, S. M. Taghi Gharibzahedi and H. Hamishehkar, RSC Adv., 2015, 5, 42346
    DOI: 10.1039/C5RA03190G

Search articles by author

Spotlight

Advertisements