Gum Arabic by Abdalbasit Adam Mariod

Author:Abdalbasit Adam Mariod
Language: eng
Format: epub
ISBN: 9780128120033
Publisher: Elsevier Ltd.

Flavour (20) 15.1 16.3 16.7 17.4

Taste (20) 14.6 16.0 16.2 16.8

Percentage 71.8 80.4 82.3 85.3

The overall percentage scores of the organoleptic parameters recorded increased gradually (71.8, 80.4, 82.3, and 85.3%) for yogurt produced with three different concentrations of GA (control, 0.5, 1.0, and 1.5%), respectively. This means that as the concentration of GA increased organoleptic parameters increased, too. The result also show that yogurt produced using (1.5%) GA had acceptable characteristics (color, 17.3; body and texture, 16.9; flavor, 17.4, appearance, 16.9; and taste, 16.8). The curd obtained with high concentrations of GA was found to be firmer than curd obtained with low concentrations (0.5% and control), which had a weak and jellylike texture. The results of this investigation indicated that 1.5% GA satisfied all the previous characteristics in the manufacture of yogurt, being scored by 85.3% of the respondents.

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