Journal of Food Science and Agricultural Technology (JFAT)
School of Agro-Industry
Mae Fah Luang University

ISSN: 2408-1736


Effect of pectin and gellan gum on particles and added solids’ stability in drinking fermented goat milk

Ukrit Jaroenkietkajorn, Sakda Mahapokai, Sukanya Wichchukit


Initially, phase stability was studied of plain yogurt drink containing high-methoxy pectin
(0%, 0.3%, 0.5%, 0.7% w/w) or gellan gum (0%, 0.03%, 0.05%, 0.07% w/w). Then, the
uniform dispersion of suspended 15% (w/w) nata de coco was investigated based on the
optimal components of high-methoxy pectin (0.7%) and an additional 0%, 0.2% or 0.4% or
gellan gum (0.07%) and an additional 0%, 0.02% or 0.04% in order to enhance uniformity
of the yogurt drink. The results showed that all yogurt drink samples containing HM-pectin
had Bingham plastic behavior. However, only samples containing less than 0.09% gellan gum
had Bingham plastic behavior while those containing more than this had Herschel-Bulkley
behavior. For the study of solid particle dispersion, the samples containing 0.9% or 1.1%
high-methoxy pectin and any addition of gellan gum produced good phase stability and solid
particle dispersion. The results should assist the development of new beverages derived
from goat milk.

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