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Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Psyllium husk gum (PHG) as an ideal fat replacer was utilized to improve the production of an industrial low-fat yogurt gel. The combined effects of critical structural components (PHG concentration (0.072-0.128%) and fat content (0.29-1.71%)) on the textural (firmness and syneresis), rheological (viscosity), and chemical (pH and total titratable acidity (TTA)) attributes of developed set-yogurts were investigated using response surface methodology (RSM). The second-order polynomial equations with high R(2) demonstrated a good agreement between experimental and predicted data. The optimal formulation for achieving optimal pH (4.39) and TTA (81% lactic acid), maximizing firmness (0.172 N) and viscosity (6.40 Pa s) and minimizing whey separation (36.21 mL/100g) was 0.12% PHG and 0.63% fat. Sensory characterization also revealed that the yogurts manufactured at optimal point had more aroma, texture and overall acceptability than the control yogurts.
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PMID:Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum. 2585 84