Rheological Properties of Yoghurt Manufactured by using Different Types of Hydrocolloids

Several ingredients are added to many food systems in order to deliver a wide selection of products for the consumer. Food hydrocolloids or food gums are added to food systems for many reasons, principally adjusting the texture, improving the stability, or reducing the fat or calories of a product. The influences of different types of hydrocolloids and stabilizers on the rheological properties of yoghurt were studied. It was found that the yoghurt containing hydrocolloids and stabilizers had a stable color and water activity, and the syneresis did not prevail during storage. Hydrocolloids might be considered as a suitable food constituent in the production of fermented milk products particularly in yoghurt, in order to overcome the problem of syneresis especially during storage at relatively high temperatures that might occur during transportation, and to enhance the water holding capacity. This review gave a brief summary about yoghurt manufacturing using hydrocolloids and stabilizers such as carboxyl methyl cellulose, microcrystalline cellulose, xanthan and carrageen an gums, modified starch, cross- linked acetylated starch and inulin, and how to determine some of the rheological characteristics of yoghurt.