Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt
Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to character...
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ISEKI_Food Association (IFA)
2020-01-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/134 |
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| author | Edward Muita Mugo Symon M. Mahungu Ben N. Chikamai Johnson K. Mwove |
| author_facet | Edward Muita Mugo Symon M. Mahungu Ben N. Chikamai Johnson K. Mwove |
| author_sort | Edward Muita Mugo |
| collection | DOAJ |
| description | Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v). Results showed that A. senegal var kerensis gum had higher molecular weight and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the results of this study. |
| format | Article |
| id | doaj-art-e8e136a2d14a45bc97c223045002b851 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | ISEKI_Food Association (IFA) |
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| series | International Journal of Food Studies |
| spelling | doaj-art-e8e136a2d14a45bc97c223045002b8512025-08-20T02:21:51ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-01-019310.7455/ijfs/9.si.2020.a9Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurtEdward Muita Mugo0Symon M. Mahungu1Ben N. Chikamai2Johnson K. Mwove3Department of Dairy and Food science and Technology, Egerton University, Nakuru, KenyaDepartment of Dairy and Food science and Technology, Egerton University, Nakuru, KenyaKenya Forestry Research Institute P.O, Nairobi, KenyaDepartment of Dairy and Food science and Technology, Egerton University, Nakuru, KenyaGum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v). Results showed that A. senegal var kerensis gum had higher molecular weight and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the results of this study.https://www.iseki-food-ejournal.com/article/134Gum arabicLow-Fat YoghurtStabilizerSyneresisGum exudate |
| spellingShingle | Edward Muita Mugo Symon M. Mahungu Ben N. Chikamai Johnson K. Mwove Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt International Journal of Food Studies Gum arabic Low-Fat Yoghurt Stabilizer Syneresis Gum exudate |
| title | Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt |
| title_full | Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt |
| title_fullStr | Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt |
| title_full_unstemmed | Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt |
| title_short | Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt |
| title_sort | evaluation of gum arabic from acacia senegal var kerensis and acacia senegal var senegal as a stabilizer in low fat yoghurt |
| topic | Gum arabic Low-Fat Yoghurt Stabilizer Syneresis Gum exudate |
| url | https://www.iseki-food-ejournal.com/article/134 |
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