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VOL. 8, ISSUE 4 (2023)
Sensory acceptability and textural enhancement of yogurt with Detarium microcarpum seed gum
Authors
Milad Shahvaroughi Khashei, Mehdi Farahani
Abstract
This study explores the utilization of Detarium microcarpum seed
gum as a natural thickening agent in yogurt formulations, aiming to enhance
sensory acceptability and textural properties. Given the growing consumer
preference for natural over synthetic food additives, Detarium microcarpum,
a tree indigenous to West Africa known for its nutritious fruits and seeds,
presents an untapped source of natural gum. This research investigates the
impact of varying concentrations of Detarium microcarpum seed gum on the
texture, taste, and overall sensory experience of yogurt. Through systematic
experimentation involving sensory evaluation panels and textural analysis, the
study identifies the optimal seed gum concentration that improves yogurt's
creaminess and viscosity while maintaining its desirable sensory attributes.
The findings reveal that the incorporation of Detarium microcarpum seed
gum not only enhances the textural quality of yogurt but also meets consumer
expectations for natural ingredient profiles, offering significant implications
for food formulation and the broader acceptance of plant-based food additives
in the dairy industry.
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Pages:48-49
How to cite this article:
Milad Shahvaroughi Khashei, Mehdi Farahani "Sensory acceptability and textural enhancement of yogurt with <i>Detarium microcarpum</i> seed gum". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 48-49
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