Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt
Seed mucilages are water-soluble polysaccharides that can be used as gelling agents, stabilizers, emulsifiers, and coatings in the food industry. The aim of the present study was to evaluate the effect of Plantago major L. seed mucilage (PSM) at different levels (1, 3, and 5 % w/v) on quality and se...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222400297X |
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| author | Mojtaba Yousefi Elham Khanniri Nasim Khorshidian |
| author_facet | Mojtaba Yousefi Elham Khanniri Nasim Khorshidian |
| author_sort | Mojtaba Yousefi |
| collection | DOAJ |
| description | Seed mucilages are water-soluble polysaccharides that can be used as gelling agents, stabilizers, emulsifiers, and coatings in the food industry. The aim of the present study was to evaluate the effect of Plantago major L. seed mucilage (PSM) at different levels (1, 3, and 5 % w/v) on quality and sensory properties of non-fat yogurt during refrigerated storage for 21 days. The results revealed a significant decrease in pH (increase in acidity) by adding PSM. Fortified yogurts with different concentrations of PSM exhibited lower whey loss compared to plain yogurts, while storage time had an adverse effect. The apparent viscosity and dynamic moduli (Gʹ, Gʺ) of samples enhanced with increasing levels of PSM and they were higher in yogurts containing PSM. The addition of PSM decreased the adhesiveness and increased the hardness, cohesiveness, gumminess, and springiness of yogurts. Evaluation of sensory properties demonstrated that the treatments containing 5 % PSM received the highest scores regarding taste, mouthfeel, appearance, and overall acceptability, which showed significant differences compared to other yogurt samples (p<0.05). It can be concluded that PSM at a concentration of 5 % is a good choice to improve the characteristics of non-fat yogurt which can be of practical use in industrial production. |
| format | Article |
| id | doaj-art-20493aed610b4af3bf1f439bbc4b4071 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-20493aed610b4af3bf1f439bbc4b40712025-01-06T04:09:08ZengElsevierApplied Food Research2772-50222025-06-0151100687Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurtMojtaba Yousefi0Elham Khanniri1Nasim Khorshidian2Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, IranDepartment of Food Technology Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Corresponding authorsDepartment of Food Technology Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Corresponding authorsSeed mucilages are water-soluble polysaccharides that can be used as gelling agents, stabilizers, emulsifiers, and coatings in the food industry. The aim of the present study was to evaluate the effect of Plantago major L. seed mucilage (PSM) at different levels (1, 3, and 5 % w/v) on quality and sensory properties of non-fat yogurt during refrigerated storage for 21 days. The results revealed a significant decrease in pH (increase in acidity) by adding PSM. Fortified yogurts with different concentrations of PSM exhibited lower whey loss compared to plain yogurts, while storage time had an adverse effect. The apparent viscosity and dynamic moduli (Gʹ, Gʺ) of samples enhanced with increasing levels of PSM and they were higher in yogurts containing PSM. The addition of PSM decreased the adhesiveness and increased the hardness, cohesiveness, gumminess, and springiness of yogurts. Evaluation of sensory properties demonstrated that the treatments containing 5 % PSM received the highest scores regarding taste, mouthfeel, appearance, and overall acceptability, which showed significant differences compared to other yogurt samples (p<0.05). It can be concluded that PSM at a concentration of 5 % is a good choice to improve the characteristics of non-fat yogurt which can be of practical use in industrial production.http://www.sciencedirect.com/science/article/pii/S277250222400297XDairy productsFat replacerHydrocolloidsQuality characteristicsStabilizer |
| spellingShingle | Mojtaba Yousefi Elham Khanniri Nasim Khorshidian Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt Applied Food Research Dairy products Fat replacer Hydrocolloids Quality characteristics Stabilizer |
| title | Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt |
| title_full | Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt |
| title_fullStr | Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt |
| title_full_unstemmed | Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt |
| title_short | Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt |
| title_sort | effect of plantago major l seed mucilage on physicochemical rheological textural and sensory properties of non fat yogurt |
| topic | Dairy products Fat replacer Hydrocolloids Quality characteristics Stabilizer |
| url | http://www.sciencedirect.com/science/article/pii/S277250222400297X |
| work_keys_str_mv | AT mojtabayousefi effectofplantagomajorlseedmucilageonphysicochemicalrheologicaltexturalandsensorypropertiesofnonfatyogurt AT elhamkhanniri effectofplantagomajorlseedmucilageonphysicochemicalrheologicaltexturalandsensorypropertiesofnonfatyogurt AT nasimkhorshidian effectofplantagomajorlseedmucilageonphysicochemicalrheologicaltexturalandsensorypropertiesofnonfatyogurt |