Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off
Table 2
Effect of okra gum and starches addition on texture of yogurt after 0, 7, and 15 days.
Hardness (g)
Cohesiveness
Adhesiveness (mJ)
Gumminess (g)
Beginning of cold storage
Control
30.330 ± 1.53a
0.421 ± 0.03a
0.6667 ± 0.11a
12.710 ± 0.71a
PS
25.671 ± 0.58c
0.240 ± 0.02d
0.3333 ± 0.01c
6.151 ± 0.41c
SPS
28.000 ± 1.01b
0.281 ± 0.10c
0.6333 ± 0.02ab
7.810 ± 0.51b
CO
26.000 ± 1.01c
0.301 ± 0.10c
0.6000 ± 0.01ab
7.801 ± 0.51b
CP
25.000 ± 1.02c
0.291 ± 0.01c
0.7000 ± 0.13a
7.250 ± 0.47b
TB
24.670 ± 1.51c
0.430 ± 0.01a
0.4000 ± 0.10bc
10.601 ± 0.91b
7 days storage
Control
33.010 ± 1.02a
0.491 ± 0.01b
0.501 ± 0.02a
16.261 ± 0.22a
PS
32.331 ± 0.58a
0.380 ± 0.01e
0.231 ± 0.06e
12.391 ± 0.22c
SPS
28.001 ± 1.02b
0.340 ± 0.01f
0.471 ± 0.06abc
9.521 ± 0.31e
CO
25.331 ± 0.58c
0.410 ± 0.01d
0.431 ± 0.06abc
10.301 ± 0.31de
CP
24.671 ± 1.15c
0.411 ± 0.01d
0.371 ± 0.06cd
10.111 ± 0.71de
TB
25.331 ± 0.58c
0.531 ± 0.01a
0401 ± 0.02bcd
13.341 ± 0.41b
15 days storage
Control
36.671 ± 0.58a
0.481 ± 0.01a
0.803 ± 0.13a
17.481 ± 0.60a
PS
32.001 ± 1.01b
0.231 ± 0.01e
0.333 ± 0.06c
7.474 ± 0.46e
SPS
31.330 ± 0.58b
0.340 ± 0.03c
0.403 ± 0.10c
10.651 ± 0.96c
CO
28.331 ± 0.58c
0.301 ± 0.01d
0.331 ± 0.06c
8.591 ± 0.17d
CP
25.671 ± 0.58d
0.351 ± 0.01c
0.333 ± 0.06c
8.901 ± 0.35d
TB
25.331 ± 1.53d
0.411 ± 0.01b
0.372 ± 0.06c
10.391 ± 0.65c
Means followed by the same letters within column are not significantly different (). Control = yogurt with okra gum; PS = potato starch; SPS = sweet potato starch; CO = corn starch; CP = chickpea starch; TB = Turkish bean starch.
