Effects of stabilizer mixture on physical stability of non-fat Doogh, an Iranian traditional drink

authors:

avatar Elham Khanniri , avatar Sara Sohrabvandi , * , avatar Masoumeh Arab , avatar Mahdi Shadnoush , avatar Amir-Mohammad Mortazavian-Farsani ORCID

Koomesh: Vol.19, issue 1; 144-153
published online: March 28, 2016
article type: Research Article
received: April 02, 2016
accepted: October 01, 2016

how to cite: Khanniri E, Sohrabvandi S, Arab M, Shadnoush M, Mortazavian-Farsani A. Effects of stabilizer mixture on physical stability of non-fat Doogh, an Iranian traditional drink. koomesh. 2017;19(1):e151331. 

Abstract

Introduction: Doogh is a traditional beverage and separation of serum during storage is a major problem in this product which happens due to low pH and aggregation of caseins. The aim of this study was to evaluate the effect of adding carboxy methyl cellulose, Persian and locust bean gum individually and in combination on doogh stabilization during storage time. Materials and Methods: Doogh samples were prepared from the reconstruction of skim milk powder. Then, hydrocolloid solutions (0.15%  locust bean, 0.6% carboxy methyl cellulose, 0.1% locust bean: 0.2% carboxy methyl cellulose and 0.1% locust bean: 0.1% Persian) were added to them and were  kept in 5°C storage temperature for 28 days. The measurement of serum separation during storage time (28 days), particle size distribution and rheological tests were performed at baseline and the end of study. Finally, sensory attributes of treatments were determined with 30 panelists. Results: Adding carboxy methyl cellulose and locust bean gums individually resulted in increasing the stability of Doogh, but lower levels of locust bean showed a better impact on Doogh’s stability. However, the mixture of locust bean: carboxy methyl cellulose indicated the highest stability during storage and had the smallest particle size because of reduced accumulation of casein micelles. Adding hydrocolloids resulted in changing rheological behavior of Doogh from Newtonian to pseudoplastic. Moreover, the sensory panelists ascribed the highest score to the samples prepared by 0.1% locust bean: 0.2% carboxy methyl cellulose. Conclusion: Combination of absorbent (carboxy methyl cellulose or Persian gum) and non-absorbent (locust bean) hydrocolloids, through three mechanisms including, spatial inhibition, electrostatic repulsion and increasing viscosity of the continuous phase led to a significant increase in stability of non-fat Doogh. It is worth mentioning that combination of locust bean and Persian hydrocolloids were stable, but in respect of sensory evaluation, the aforementioned combination received a lower score than the mixture of locust bean and carboxy methyl cellulose.

References

  • 1.

    Azarikia F, Abbasi S. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids 2010; 24: 358-63. (Persian).

  • 2.

    Foroughinia S, Abbasi S, Hamidi Z. Effect of individual and combined addition of salep, tragacanth and guar gums on the stabilization of Iranian Doogh. Iran J Nutr Sci Food Technol 2007; 2: 15-25.

  • 3.

    Delshadian Z, Mohammadi R, Cheledavan S, Shadnoush M, Ahmadi E, Mortazavian AM. Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic doogh (Iranian drink based on fermented milk). Koomesh 2015; 16: 636-647. (Persian).

  • 4.

    Iran IoSaIRo. Doogh Specifications ans test method. 2nd revision Karaj: ISIRI [in Persian]; 2008. (Persian).

  • 5.

    Laurent MA, Boulenguer P. Stabilization mechanism of acid dairy drinks (ADD) induced by pectin. Food Hydrocolloids 2003; 17: 445-454.

  • 6.

    Walstra P, Wouters J, Geurts T. Dairy Science and Technolody. New York: CRC Press LLC; 2006.

  • 7.

    Kiani H, Mousavi ME, Razavi H, Morris ER. Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids 2010; 24: 744-754. (Persian).

  • 8.

    Shirkhani M, Madadlou A, Khosrowshahi A. Enzymatic modification to stabilize the fermented milk drink, Doogh. J Text Studi 2015; 46: 22-33. (Persian).

  • 9.

    Hashemi FS, Gharibzahedi SMT, Hamishehkar H. The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Adv 2015; 5: 42346-42353. (Persian).

  • 10.

    Ozen AE, Kilic M. Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. J Text Studi 2009; 40: 288-299.

  • 11.

    Schmidt KA, Smith DE. Rheological properties of gum and milk protein interactions1. J Dairy Sci 75: 36-42.

  • 12.

    Amice-Quemeneur N, Haluk JP, Hardy J, Kravtchenko TP. Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. J Dairy Sci 78: 2683-2690.

  • 13.

    Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. J Dairy Sci 2008; 91: 2545-2552. (Persian).

  • 14.

    Lucey JA, Tamehana M, Singh H, Munro PA. Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment. J Text Studi 1999; 30: 305-318.

  • 15.

    Kiani H, Mousavi SM, Emam-Djomeh Z. Rheological properties of Iranian yoghurt drink, Doogh. Int J Dairy Sci 2008; 3: 71-78. (Persian).

  • 16.

    De Kruif CG, Tuinier R. Polysaccharide protein interactions. Food Hydrocolloids 2001; 15: 555-563.

  • 17.

    Koksoy A, Kilic M. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids 2004; 18: 593-600.

  • 18.

    Kennedy JF, Knill CJ. Handbook of hydrocolloids: G.O. Phillips, P.A. Williams (Eds.); Woodhead Publishing Limited, Cambridge, UK, 2000, xxii+450 pp, ISBN 1-85573-501-6 (150.00). Carbohydrate Polymers 2002; 49: 516.

  • 19.

    Syrbe A, Bauer WJ, Klostermeyer H. Polymer science concepts in dairy systems - An overview of milk protein and food hydrocolloid interaction. Int Dairy J 1998; 8: 179-193.

  • 20.

    Everett DW, McLeod RE. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. Int Dairy J 2005; 15: 1175-1183.

  • 21.

    Ghasempour Z, Alizadeh M, Bari MR. Optimisation of probiotic yoghurt production containing Zedo gum. Int J Dairy Technol 2012; 65: 118-125. (Persian).

  • 22.

    Fadavi G, Mohammadifar MA, Zargarran A, Mortazavian AM, Komeili R. Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. Carbohydrate Polymers 2014; 101: 1074-1080. (Persian).

  • 23.

    Du B, Li J, Zhang H, Huang L, Chen P, Zhou J. Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks. Food Hydrocolloids 2009; 23: 1420-1426.

  • 24.

    Azarikia F, Abbasi S, Azizi M. Efficiency and mechanism of action of hydrocolloids in preventing serum separation in Doogh. Iranian J Nutr Sci Amp Food Technol 2009; 4: 11-22. (Persian).

  • 25.

    Foroughinaia S, Abbasi S, Hamidi Esfahani Z. Effect of individual and combined addition of salep, tragacantin and guar gums on the stabilisation of Iranian Doogh. Iranian J Nutr Sci Amp Food Technol 2007; 2: 15-25. (Persian).

  • 26.

    Gorji EG, Mohammadifar MA, Ezzatpanah H. Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. Int J Dairy Technol 2011; 64: 262-268. (Persian).

  • 27.

    Joudaki H, Mousavi M, Safari M, Razavi SH, Emam-Djomeh Z, Gharibzahedi SM. Scrutinizing the different pectin types on stability of an Iranian traditional drink Doogh. Int J Biol Macromol 2013; 60: 375-382. (Persian).

  • 28.

    Dickinson E. Stability and rheological implications of electrostatic milk proteinpolysaccharide interactions. Trends Food Sci Technol 1998; 9: 347-354.

  • 29.

    Tromp RH, De Kruif CG, Van Eijk M, Rolin C. On the mechanism of stabilisation of acidified milk drinks by pectin. Food Hydrocolloids 2004; 18: 565-572.

  • 30.

    Tholstrup Sejersen M, Salomonsen T, Ipsen R, Clark R, Rolin C, Balling Engelsen S. Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks. Int Dairy J 2007; 17: 302-307.

  • 31.

    Abbasi S, Mohammadi S. Stabilization of milkorange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience 2013; 2: 53-60. (Persian).

  • 32.

    Kiani H, Mousavi SM, Emam-Djomeh Z. Rheological properties of Iranian yoghurt drink, Doogh. Int J Dairy Sci 2008; 3: 71-78. (Pesrian).

  • 33.

    Raikos V. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocolloids 2010; 24: 259-265.

  • 34.

    Janhj T, Bom Frst M, Ipsen R. Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids 2008; 22: 798-806.

  • 35.

    Ntazinda A, Cheserek MJ, Sheng LX, Meng J, Lu RR. Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks. Dairy Sci Technol 2014; 94: 283-295.

  • 36.

    Foley J, Mulcahy A. Hydrocolloid stabilisation and heat treatment for prolonging shelf life of drinking yoghurt and cultured buttermilk. Irish J Food Sci Technol 1989; 43-50.##.