Executive management in the formulation of traditional yogurt containing herbal gums

Farhad Farsad¹

1) Master s degree student in Food Industrial Engineering, Baharan University, Gorgan, Iran. Farhad.Farsad2024@yahoocom

IOI Code : AZEK-AZGFKC
Publication : 4th International Conference on New Research & Achievements in Science, Engineering & Technologies(setbconf.com)
Abstract :
    Background and Purpose; Today, with the spread of practical foods with the aim of providing safety and health, especially fermented products such as yogurt, it has gained many fans among the people of the world. Therefore, in this research, with the aim of increasing diversity and executive management in the formulation of traditional yogurt with plant gums in different concentrations during the storage time, some of its sensory and physicochemical properties were investigated. Method; By adding different percentages of seed gum (3 and 4%) and guar gum (1 and 2%) during 14 days of storage, the physicochemical properties (pH and acidity percentage), and sensory (taste, aroma and overall acceptance) of the product were investigated. Findings; This study showed that increasing the percentage of gum arabic and guar gum has a decreasing effect on the pH of the final product and an increasing trend on its acidity percentage. It was also observed that increasing the percentage of gum arabic and guar gum has a higher desirability on the physicochemical properties of the final product compared to the control treatment. Therefore, it can be stated that yogurt containing plant gums as a functional enriched product has an effect on improving the sensory, nutritional and final quality properties and increases the shelf life of the product.

Keywords : gum granule guar gum traditional yogurt pragmatic product executive management