Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
Bhawna Sobti, Mustapha Mbye, Huda Alketbi, Alya Ali Hilal Alnaqbi, Aysha Alshamisi, Muna Almeheiri, Haleimah Ahmed Abdulla Seraidy, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal‐Eldin
Abstract
This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.