IMPACT OF HYDROCOLLOIDS ON PHYSICOCHEMICAL AND SENSORY ATTRIBUTES OF GOAT MILK YOGHURT

Abstract

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T₀ Control yoghurt has largest value 4.52 at 0 day as compression to T₄ 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.