Effect of pectin and gellan gum on particles and added solid is stability in drinking fermented goat milk

Name: Ukrit Jaroenkietkajorn

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Sakda Mahapokai

Name: Sukanya Wichchukit

keyword: Yogurt drink - Gellan gum - Pectin - Phase stability - Rheological properties

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Yogurt

ThaSH: Chewing gum

ThaSH: Pectin

ThaSH: Rheology

ThaSH: Goat milk

Abstract: Initially, phase stability was studied of plain yogurt drink containing high-methoxy pectin (0%, 0.3%, 0.5%, 0.7% w/w) or gellan gum (0%, 0.03%, 0.05%, 0.07% w/w). Then, the uniform dispersion of suspended 15% (w/w) nata de coco was investigated based on the optimal components of high-methoxy pectin (0.7%) and an additional 0%, 0.2% or 0.4% or gellan gum (0.07%) and an additional 0%, 0.02% or 0.04% in order to enhance uniformity of the yogurt drink. The results showed that all yogurt drink samples containing HM-pectin had Bingham plastic behavior. However, only samples containing less than 0.09% gellan gum had Bingham plastic behavior while those containing more than this had Herschel-Bulkley behavior. For the study of solid particle dispersion, the samples containing 0.9% or 1.1% high-methoxy pectin and any addition of gellan gum produced good phase stability and solid particle dispersion. The results should assist the development of new beverages derived from goat milk.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-15

Issued: 2021-10-15

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Journal of Food Science and Agricultural Technology (2018) Vol.4 (Spcl. Iss.): 1-6

eng

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