Enrichment of yogurt made from camel milk with Allium sativum and Cinnamomum verum: Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties Shori A.B.1,*, Baba A.S.1, Misran M.2, Tan H.W.2 1Division of Biochemistry, Faculty of Science, Institute of Biological Sciences, University of Malaya, 50603, Kuala Lumpur, Malaysia 2Division of chemistry, Faculty of Science, Colloid Research Group, University of Malaya, 50603Kuala Lumpur, Malaysia *Corresponding Author: shori_7506@hotmail.com
Online published on 23 May, 2013. Abstract The influence of Allium sativum and Cinnamomum verum water extracts on the water holding capacity (WHC), susceptibility to syneresis (STS), exopolysaccharides (EPS) and rheological properties of yogurt during 0, 7, 14 and 21 days of refrigerated storage (4°C) were investigated. The WHC of yogurt in presence of C. verum or A. sativum was significantly higher than plain-yogurt overall storage period. The highest WHC showed on day 21 of storage with 24.5 ± 1.6% and 17.3 ± 1.5% for C. verum and A. sativum yogurts respectively. The STS uniformly reduced (p < 0.05) in presence of herbs compared to in absence. ESP in plain- and herbal-yogurts increased during refrigerated storage. However, both plain- and A. sativum-yogurt decreased (p < 0.05) on day 21 of storage. Amplitude sweep showed liquid like behaviour for both herbal and plain-yogurt during storage. However, addition of C. verum or A. sativum in yogurt showed remarkable improvement in the structure of yogurt on day 21 of storage. Both herbal- and plain-yogurts showed shear thinning behaviour. Refrigerated storage up to 21 days showed less shear thinning behaviour as compared to 0 day for both plain- and C. verum- yogurt but not for A. sativum-yogurt. Top Keywords Yogurt, Cinnamomum verum, Allium sativum, Water holding capacity, Susceptibility to syneresis, Rheology. Top |