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  1 - The Effect of Carob Seed Gum on Reducing Two-Phase and Physicochemical, Rheological and Sensory Properties of Dough
  E. Azadfar Z. Bahrami M. Sharifi R. Jeblaha
  10.30495/jftn.2021.19176
  Introduction: Today, due to the increasing public awareness of the harms of consuming carbonated beverages, the tendency to consume natural beverages such as drinking yoghurt is increasing, but despite the observance of health standards, the sensory and physical charact More

  Introduction: Today, due to the increasing public awareness of the harms of consuming carbonated beverages, the tendency to consume natural beverages such as drinking yoghurt is increasing, but despite the observance of health standards, the sensory and physical characteristics of this product that are very important have not been confident. One of the main problems in this drink is the two-phase formation, that is due to the acidic conditions, where the casein proteins of yogurt accumulate and precipitate and eventually create an undesirable appearance and condition.Materials and Methods: In order to prevent this problem, hydrocolloids can be used. In this study, the effects of adding carob seed gum at concentrations of 0.1, 0.15, 0.2 and 0.25% to buttermilk were investigated. The physicochemical, rheological, activation energy, potential, two-phase formation and organoleptic properties of this populate drink was studied thoroughly.Results: The potential in dough samples is from -17.96 to -31.89 mV, respectively. Changes in the flow behavior of dough from Newton to dilute by shear were observed during the addition of carob seed gum and a suitable mathematical model to predict the flow behavior of the product. Fermented milk fermented with carob seed gum was the law of power. Activation energy in dough samples ranged from 13.82 to 24.98 kj/mol, respectively. The best sample in terms of sensory evaluations was reported for the sample with a concentration of 0.2% carob seed gum.Conclusion: The use of carob seed gum had a favorable effect on the physicochemical, sensory and rheological properties of dough. Manuscript profile