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Effect of the Addition of Different Levels of Starch and Skim Milk on Physicochemical Properties of Sudanese Camel Milk Set Type Yoghurt
Current Issue
Volume 6, 2019
Issue 2 (March)
Pages: 24-30   |   Vol. 6, No. 2, March 2019   |   Follow on         
Paper in PDF Downloads: 14   Since Jun. 25, 2019 Views: 70   Since Jun. 25, 2019
Authors
[1]
Maria Gadalla Osman Elnazier, Department of Biology, Faculty of Education, University of West Kordofan, Elnohoud, Sudan.
[2]
Adam Ismail Ahmed, Department of Food Science and Technology, University of Kordofan, El-Obeid, Sudan.
[3]
Sallam Abdelfadeil Bakheit, Department of Animal Production, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Elobeid, Sudan.
Abstract
This study was carried out in the laboratory of Dal group for food, department of quality andnew product development (NPD), Khartoum, Sudan, to assess thee ffects of fortifying camel milk (fresh camel milk was brought from the nomads in Buttana plains area) with 4% milk protein, 1% gum Arabic and some additives such as skim milk powder and modified starch either individually or combined with different levels on the physicochemical propertiesof yoghurt produced, then to compare theseproperties of camel milk set type yoghurt processed with stabilizer to that without stabilizer. The results indicatedthat the highesttotal solid, lactose, fat, glucose and titratable acidity was found in camel milk set yoghurt supplemented with 3% skim milk (SMP), while the yoghurt supplemented with 3% SMP + 3%stabilizer had the highest (P<0.05) protein and sucrose content, on the other hand, the camel milk set-yoghurts fortifiedwith 2%starch +1%skim milk +3%stabilizer had the highest (p<0.05) viscosity andwater holding capacity values whencompared with other treatments. The investigation also showed that the combined used of skim milk with modified starch improved the physicochemical properties more than the used of starch only. Statistical analysis pointed out that there were no significant differences in physicochemical properties between camel milk yoghurt with or without stabilizer addition in this study. However, more research is needed as recommended point of view to evaluate the microbiology, quality of camel milk set yoghurt fortified with various ingredients.
Keywords
Set Type Yoghurt, Modified Starch, Physicochemical Properties, Camel Milk, Sudan
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