Advances in dairy Research
Open Access

Sameer Alburihi

Publications

• Research Article
  Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts
  Author(s): Sadeq Hasan Al-Sheraji, Sameer Alburihi, Yusif Hamood Nasser, Yusif Mohammed Nagi Sadeq Hasan Al-Sheraji, Sameer Alburihi, Yusif Hamood Nasser, Yusif Mohammed Nagi
  
  Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring free-fat yoghurt. This study aims to evaluate the effect of the supplementation of polysaccharides from Mango? Peel (as fat replacers) on the quality attributes of free-fat yoghurt. Polysaccharides at 0.05, 0.10 and 0.15 g/100 mL of reconstituted milk, were used also carboxymethyl cellulose (CMC) with 0.15 g/100 mL was used for evaluation of the product?s properties. The results showed that the addition of polysaccharides accelerated the rate of pH reduction and induced earlier gelation. The gel viscoelastic properties were enhanced with addition of polysaccharides. This was accompanied with progressive reduction in the syneresis and contributing to the stronger gel network. Flavour, struc.. View More»
  DOI: 10.4172/2329-888X.1000181

  Abstract PDF

Relevant Topics