COCONUT-BASED YOGURT-TYPE PRODUCT AND EVALUATION OF THE EFFECT OF TWO STABILIZERS ON ITS PHYSICAL AND CHEMICAL PROPERTIES
DOI:
https://doi.org/10.31413/Keywords:
plant-based foods, carboxymethylcellulose, hydrocolloids, xanthan gumAbstract
Plant-based yogurt is a lactose-free alternative that aligns with sustainability trends; however, it often faces limitations related to stability and viscosity. This study evaluated the effects of two hydrocolloids (carboxymethylcellulose (CMC) and xanthan gum (XG)) combined with potato starch on the physicochemical and rheological properties of coconut-based yogurt. Twelve treatments were prepared using different concentrations of stabilizers and starch. pH, titratable acidity, water-holding capacity (WHC), viscosity, proximate composition, and microbiological quality were determined. Data were analyzed using Type III ANOVA and Tukey’s test, and multivariate patterns were explored by principal component analysis (PCA). Treatments were subsequently ranked using the TOPSIS method to identify the best formulation. Significant differences were observed among treatments, with XG-based formulations showing higher viscosity and greater WHC than CMC-based formulations. PCA confirmed stabilizer type as the main source of variation, and TOPSIS ranked treatment GX_B1 as the closest to the ideal solution. Overall, xanthan gum provided superior stability compared to CMC, supporting its suitability as a stabilizer for coconut-based, plant-based yogurt products.
Keywords: plant-based foods; carboxymethylcellulose; hydrocolloids; xanthan gum.
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