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<p>Variable concentrations of pregelatinized (PG) starch ranging from 1 to 6% were used as a natural gelling and viscosity-modifying agent for developing pourable and set-type yogurt from camel milk (which is known to have a weak gel structure). The physicochemical, texture, and sensory properties of the different yogurts were characterized in order to investigate the potentials of PG-starch. Results showed that PG-starch content ranging between 1% and 4% can impart viscosity to the liquid fermented camel milk similar to that of two types of pourable yogurt, namely, drinkable and stirred. Complete suppression of syneresis during the 15-day storage period with 100% water holding capacity was exclusively observed for the manufactured stirred-type fermented camel milk yogurt made from 4% PG-starch. Below that percentage, syneresis increased gradually till reaching 85.9% after 15 days for PG-starch-free samples.</p><p>Higher concentrations of PG-starch, as 5-6%, increased the viscosity but failed to impart a set-type yogurt gel firmness to the fermented camel milk even after 16&#xa0;h of fermentation. That was observed visually and confirmed practically using the texture profile analysis in comparison to commercial samples. Sensory evaluations indicate that up to 4% PG-starch was acceptable to the panellists for up to a 15- day storage period. The data presented in this investigation can contribute to the camel milk processing industry by developing two novel semi-liquid, pourable types of yogurts (drinkable and stirred) based on economic, efficient, and natural gelling and viscosity-modifying biopolymer like PG-starch that can impart a “clean label” identity to the product.</p>

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Development and characterization of pourable and set-type yogurt created from camel milk and stabilized with pregelatinized starch for a “clean label” claim

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月4日

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  • Heba Salama,
  • Adel Kholif,
  • Fayza Assem,
  • Amr Edris

摘要

Variable concentrations of pregelatinized (PG) starch ranging from 1 to 6% were used as a natural gelling and viscosity-modifying agent for developing pourable and set-type yogurt from camel milk (which is known to have a weak gel structure). The physicochemical, texture, and sensory properties of the different yogurts were characterized in order to investigate the potentials of PG-starch. Results showed that PG-starch content ranging between 1% and 4% can impart viscosity to the liquid fermented camel milk similar to that of two types of pourable yogurt, namely, drinkable and stirred. Complete suppression of syneresis during the 15-day storage period with 100% water holding capacity was exclusively observed for the manufactured stirred-type fermented camel milk yogurt made from 4% PG-starch. Below that percentage, syneresis increased gradually till reaching 85.9% after 15 days for PG-starch-free samples.

Higher concentrations of PG-starch, as 5-6%, increased the viscosity but failed to impart a set-type yogurt gel firmness to the fermented camel milk even after 16 h of fermentation. That was observed visually and confirmed practically using the texture profile analysis in comparison to commercial samples. Sensory evaluations indicate that up to 4% PG-starch was acceptable to the panellists for up to a 15- day storage period. The data presented in this investigation can contribute to the camel milk processing industry by developing two novel semi-liquid, pourable types of yogurts (drinkable and stirred) based on economic, efficient, and natural gelling and viscosity-modifying biopolymer like PG-starch that can impart a “clean label” identity to the product.