USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE

The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum and iota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Minis...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Piedad M. GAVIRIA T., Diego A. Restrepo M, Héctor SUÁREZ M.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	Kumis Lactococcus lactis xanthan guar iota carrageenan. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/71a1e04aaf9c4d7688ca93bd703b0405
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:71a1e04aaf9c4d7688ca93bd703b0405
record_format	dspace
spelling	oai:doaj.org-article:71a1e04aaf9c4d7688ca93bd703b04052021-11-19T04:14:41ZUSE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE0121-40042145-2660https://doaj.org/article/71a1e04aaf9c4d7688ca93bd703b04052010-03-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/4970https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum and iota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Ministry of Health. Viscosity was used as response variable. Once the best mix was selected it was used in three concentrations (T1: 0.08%, T2: 0.1% and T3: 0.12%), and compared to a control (T4: no added stabilizer) in the milk product type kumis. The parameters used for the assessment of the optimal mix of 93% xanthan gum and 7% guar gum were physicochemical, viscosity and sensory. Physicochemical results fitted to the accepted standards for such milk drinks. In terms of viscosity and strain tests, the treatment showing the best results was T3. Sensory analysis indicated that T3 is the more accepted treatment with the control. Based on the results obtained, the optimum concentration level of the hydrocolloids mixture was 0.12% of the mixture with a p Piedad M. GAVIRIA T.Diego A. Restrepo MHéctor SUÁREZ M.Universidad de AntioquiaarticleKumisLactococcus lactisxanthanguariota carrageenan.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 1 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	Kumis Lactococcus lactis xanthan guar iota carrageenan. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Kumis Lactococcus lactis xanthan guar iota carrageenan. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Piedad M. GAVIRIA T. Diego A. Restrepo M Héctor SUÁREZ M. USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
description	The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum and iota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Ministry of Health. Viscosity was used as response variable. Once the best mix was selected it was used in three concentrations (T1: 0.08%, T2: 0.1% and T3: 0.12%), and compared to a control (T4: no added stabilizer) in the milk product type kumis. The parameters used for the assessment of the optimal mix of 93% xanthan gum and 7% guar gum were physicochemical, viscosity and sensory. Physicochemical results fitted to the accepted standards for such milk drinks. In terms of viscosity and strain tests, the treatment showing the best results was T3. Sensory analysis indicated that T3 is the more accepted treatment with the control. Based on the results obtained, the optimum concentration level of the hydrocolloids mixture was 0.12% of the mixture with a p
format	article
author	Piedad M. GAVIRIA T. Diego A. Restrepo M Héctor SUÁREZ M.
author_facet	Piedad M. GAVIRIA T. Diego A. Restrepo M Héctor SUÁREZ M.
author_sort	Piedad M. GAVIRIA T.
title	USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
title_short	USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
title_full	USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
title_fullStr	USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
title_full_unstemmed	USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
title_sort	use of hydrocolloids in dairy beverages kumis type
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/71a1e04aaf9c4d7688ca93bd703b0405
work_keys_str_mv	AT piedadmgaviriat useofhydrocolloidsindairybeverageskumistype AT diegoarestrepom useofhydrocolloidsindairybeverageskumistype AT hectorsuarezm useofhydrocolloidsindairybeverageskumistype
_version_	1718420460261081088

USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE

Ejemplares similares