FOAMING STABILITY OF YOUGURT SMOOTHIE WITH WHEY POWDER AND XANTHAN GUM

Abstract

Yogurt is made by adding the starter culture of bacteria to milk and leave it for fermentation, till it forms gel like structure. The yogurt smoothie was prepared by using fresh pasteurized milk with addition of other ingredients whey powder and xanthan gum of Xanthomonas Campestris. The aim of this research was to evaluate the effect of whey powder and xanthan gum on foaming capacity and foaming stability of yogurt smoothie. The samples were prepared by using Taguchi experimental model. The optimum conditions for foaming process were time, pH and concentration ratio of whey powder (0.5, 1, and 1.5 g) and xanthan gum (0.01, 0.02, and0.04 g) was used. The physico chemical characteristics of each sample was analyzed like pH, Tss(oBrix), color value (L*a*b*), foam stability (FS), foam capacity (FC), syneresis (%), were recorded. The result observed shown statistically significant difference (P< 0.05) in each sample for oBrix, FC, FS, and syneresis % respectively. Yogurt smoothie sample observed with higher pH 4.67, Tss (oBrix) of 12.67, FC 195 – 147 % at 0 min, FS 93.49 – 85.83 % after 25 min were recorded in yogurt samples. Whereas, syneresis % and color value (L*a*b*) were observed non-significant. Therefore, it is concluded from this research use of whey powder and xanthan gum have the ability to make the stable formulations in yogurt smoothie. The foam as top layer remain stable after 25 min that has an appealing texture that attracts the consumer. This study is very helpful to the local and at industrial level to use the whey powder and xanthan gum s foam stabilizer.