Feasibility study of Using Liquid Gel in Stabilizing Doogh by Hydrocolloids of Psyllium Husk and Guar Gum

Tayebeh Tavakoli Vardanjani, Mohammad Hojjatoleslamy, Mohammad Ali Shariati


DOI: https://doi.org/10.12777/ijse.6.2.86-91

Abstract


Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers. Precipitation of hydrocolloids in Doogh has been always one of the most important challenge in producing this drink. Base of this fact, this study deals with using liquid gel technology (Guar gum and Hydrocolloids of  Psyllium Husk ) .Different hydrocolloids concentration (0.01, 0.03, 0.05 %w/w) in Doogh heated to be hydrated at 80 ˚C resulting in producing Gel. Their flow behavior, particle distribution and microstructure analyzed, phase separation also evaluated by measuring volume of separated phases .Guar remarkably effected on Doogh flow behavior and caused to a high apparent viscosity in low shear rates, changing microstructure therefore changing particles size as well. It also subtracted the volume of separated phase .Xanthan and Psyllium increased stability of Doogh by increasing more repulsive force between particles, however larger particles precipitated. Samples containing Guar Gum indicated more yield stress.

Keywords


Doogh; Rheological Properties; Liquid Gel; Hydrocolloids; Phase Separation

Full Text:

FULL TEXT PDF

References


Laurent, M.A. and Boulenguer, P,2003. Stabilization mechanism of Acid Dairy Drinks(ADD) induced by pectin. Food Hydrocolloids, Vol ,12,pp,445 – 454.

Tamime, A.Y. and Robinson, R.K,1999. Yoghurt science and Thechnology.Wood head Publishing Ltd.

Koskoy, A. and Kilic, M. 2003. Effect of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, Vol,13,pp,835 – 839.

Institute of Standards and Industrial Research of Iran,1991. Doogh: Specifications and Test Methods, 2453.

Fox, P.F,2003. The major constituents of milk. Chapter 1 in G. Smit, (ed.), Dairy processing: improving quality. Woodhead Publishing Ltd.

Van Hooy donk, A.C.M., Boerrigter, I.J. and Hagedoorn, H.G, 1986. pH-induced physic-chimical changes of casein micelles in milk and their effect on renneting: 2-Effect of pH on renneting of milk. Netherland Milk and Dairy Journal,Vol,40,pp,297–313.

Koskoy, A. and Kilic, M,2004.Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids,Vol,18pp, 593 – 600.

Abbasi, S. and Dickinson, E,2004. Gelation of i-carrageenan and micellar casein mixture under high hydrostatic pressure. Journal of Agricultural & Food chemistry,Vol, 52,pp,1705- 1714.

Norton, I.T., Javis, D.A. and Foster, T.J. (1999). A molecular model for the formation and properties of gluid gels. International of Biological Macromolecules,Vol,26,pp,255–261.

Nishinari, K., Zhang, H. and Ikeda, S,2000. Hydrocolloid gels of polysaccharides and proteins. Current opinion in colloid & Interface Science.Vol, 5,pp,195 – 201.

Sworn, G,2000.Gellan gum. In G.O. Philips, P.A. Williams (Esd.), Handbook of Hydrocolloids. Woodhead Publishing Ltd., Cambridge.

Kiani, H., Mousavi, M.E. and Mousavi, Z.E. (2010). Particle stability in Dilute fermented Drinks: formation of Fluid Gel and impact on rheological propertices. Food sience and Tecnology International,Vol,16,pp, 543-550.

Kiani, H., Mousavi, M.E., Razavi, H. and Morris E.R.,2010.Effect of gellan, alone and in combonation with high-methoxy petin, on the structure and stability of doogh, a yoghurt- based Iranian drink. Food Hydrocolloids, Vol,24pp,744 – 754.

Kiani, H,2007.Application of Fluid Gel technology for stabilization of milk fermented drinks. College of Agriculture, Tehran University. MS Thesis,pp,1-53.

Singh, B., Sharma, N. and Chauhan, N. (2007). Synthesis, characterization and swelling studies of pH responsive psyllium and methacrylamide based hydrogels for the use in colon specific drug delivery. Carbohydrate polymers.Vol, 69,pp,631–643.

De kruif, c.c. and Tuinier , R,2001.Polysaccharide protein interaction. Food Hydrocolloids,Vol, 15,pp,555– 563.

Dickinson, E, 2002. Hydrocolloids at the interface and the influence on the properties of dispersed system. Food Hydrocolloids,Vol, 17pp,25-39.

Aguirre-Mandujano, E., Lobato-calleros, C., Beristain, C.I., Garcia, H.S. and Vernon-carter, E.J,2009. Micristructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels. Lwt-food science and thechnology, Vol24,pp,938-944.

Ghorbanigorgi, E., Mohammadifar, M.A. and Ezzatpanah, H,2011.Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. International Journal of Dairy Technology, Vol, 64, No, 2, pp, 262–268.

Everett, D.W. and McLeod R.E, 2005.Interactions of polysaccharide stabilisers with casein aggregates in tirred skim-milk yoghurt.International Dairy Journal, Vol, 15, pp 1175_1183.




Published by Department of Chemical Engineering University of Diponegoro Semarang
Google Scholar
IJSE  by http://ejournal.undip.ac.id/index.php/ijse is licensed under Creative Commons Attribution 3.0 License.