Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

Abstract

Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology. The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it increased the adhesiveness, cohesiveness and springiness of yogurt significantly at p < 0.01. The culture level did not affect the textural properties of yogurt significantly except gumminess whereas textural properties of yogurt were negatively correlated with incubation time. The coefficient of determination for hardness/hardness, adhesiveness, cohesiveness, springiness and gumminess were 0.9216, 0.9397, 0.8914, 0.8971 and 0.9156, respectively, which revealed that the models obtained were significant as coefficient of determination value was close to one. The optimum conditions obtained were PHGG level 3.37%, culture level 1.96% and incubation time 5.96 h which leads to preparation of yogurt with desired textural characteristics.